Miso Broth Quinoa Bok Choy Bowl

I love quinoa. It provides such a great canvas to get creative. This recipe uses miso broth to make the quinoa, and while that simmers away, lightly sauté onion and garlic, add Bok Choy, spinach, green onion, cashews, sunflower sprouts…then add a splash of soy (or Bragg’s aminos), maple syrup and sesame oil…yum!

Miso-Broth Quinoa Bok Choy Bowl

1 cup quinoa – rinsed well
1.5 cups miso broth
Coconut oil
Onion – diced
Garlic – minced/chopped
Bok choy – chopped
Spinach – few handfuls
Green onion – chopped
Cashews – handful
Sunflower sprouts

Tamari Maple Syrup Sauce

2 tablespoons tamari (or soy, liquid aminos, etc)
1 tablespoon water
1 tablespoon maple syrup
1/2 teaspoon sesame oil

I make sure to rinse quinoa really well to avoid any bitter taste. I also find it really helpful to lightly toast the quinoa in a little coconut oil – it always turns out well when I take this step. I then added some diced onion and miso broth. Once it came to a boil, I turned down the heat and let it simmer for about 15 minutes (or until the broth is absorbed).

While the quinoa is cooking, I sautéed onion and garlic in coconut oil. Once softened, I add the Bok choy stalks (leaving the leaves for later). Just prior to adding the cooked quinoa, I added the bok choy leaves, spinach, cashews and green onion. I then drizzled a little of the tamari/maple syrup/sesame oil mixture to taste. Final touch, sunflower sprouts – done!

*Most grateful for the awesome produce from Organics Live. Danielle and her team are wonderful, and I would highly encourage you to check them out. Also, huge thanks to the lovely Gaia and her delicious sunflower sprouts. We are hoping to have them available in our new location.