Source: Eat Healthy, Eat Happy, April 10, 2015


  • 1 cup uncooked quinoa
  • 5-6 bok choy stems, chopped (separate the white and green parts)
  • 1 carrot, grated
  • 7 green onions, chopped (save the green tops for garnish)
  • 1 smallish bell pepper (or 2-3 mini peppers)
  • 8 oz. mini portobello mushrooms, sliced
  • 1 Tbs olive oil


  • 5 cloves garlic, peeled
  • about 1 1/2″ fresh ginger root, peeled
  • 1/4 tsp red pepper flakes
  • 2 Tbs red curry paste
  • 2 Tbs lemon or lime juice
  • 2 Tbs agave (or your favorite sweetener)
  • 2 Tbs soy sauce (gluten free and low sodium recommended)
  • 4 Tbs peanut butter
  • 1/2 cup boiling water
  • plain roasted peanuts to finish, crushed (optional)

  1. Cook the quinoa according to package. Prep the veggies.
  2. Combine the sauce ingredients in a blender or food processor and puree smooth.
  3. Add the oil to a wok or large skillet on medium heat. Add the white bok choy and stir-fry 2 minutes. Add the green bok choy and the rest of the veggies and stir-fry 5 minutes.
  4. At this point the quinoa should be done, so stir it in. Pour the sauce in and stir-fry everything together for 2 minutes.
  5. Serve topped with onion greens and crushed peanuts if you like.