Bok Choy Stir-Fry Recipe with Savory Mushrooms and Quinoa

Savory Quinoa, Mushroom, and Bok Choy Stir-Fry Recipe

Late spring calls for hearty yet fresh and healthy meals like this plant-based quinoa stir-fry recipe with mushrooms and bok choy. The lightly spiced chili tamari sauce adds a punch of flavor, making this an anything but ordinary stir-fry recipe. Chili is also great for aiding in fighting off spring colds as the spicy kick will help decongest your sinuses.

Bok choy’s peak season is late spring and early summer when temperatures are still a bit cool. The green leafy member of the cabbage family can be commonly found year round, so if you fall in love with this bok choy recipe, you won’t have to part ways with it come autumn. Be sure to pick vibrant, crisp bok choy and avoid those that are wilted. The crunchy stems are the best part and add a delightful bite to this stir-fry recipe.

Quinoa adds protein to this dish. If you prefer your grains to be heartier, it can be mixed in with brown rice. The light fluffy texture of quinoa is great for energy as it is packed with amino acids and 8 grams of protein per cup. Try cooking your quinoa in vegetable broth instead of water for more flavor!

This sensational stir-fry can be enjoyed on its own or with edamame as a protein filled wholesome appetizer. Either way, you are bound to enjoy this standout spring dish!

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Savory Quinoa, Mushroom, and Bok Choy Stir Fry Recipe



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Prep Time: 10 minutes

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Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 servings

Calories per serving: 615

Fat per serving: 24.5g

Saturated fat per serving: 2.7g

Carbs per serving: 70.8g

Protein per serving: 25.8g

Fiber per serving: 9.3g

Sugar per serving: 4.9g

Sodium per serving: 3,047mg

Cholesterol per serving: 0mg

Ingredients

    For the stir fry:
  • 1 cup quinoa, cooked
  • 1 pound of bok choy, rinsed and patted dry
  • 8 ounces sliced mushrooms, crimini or white
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 tablespoons sunflower oil
    For the sauce:
  • 1/2 cup low sodium tamari
  • 2 tablespoons organic chili sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil

Instructions

  1. Cut the base off of the bok choy. Separate the leaves and then set aside. In a medium bowl, whisk together tamari, chili sauce, rice wine vinegar, and sesame oil. Set aside.
  2. Heat oil over medium-low heat. Add garlic and ginger and saute for 3 minutes. Add mushrooms and raise heat to medium. Stir fry until they are lightly browned. Add bok choy and saute until lightly wilted for about 1-2 minutes. Add the quinoa and chili sauce and mix until well combined. Remove from heat.
  3. Serve immediately and enjoy!
4.14

http://www.organicauthority.com/bok-choy-stir-fry-recipe-mushrooms-quinoa

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Image of stir-fried bok choy with mushrooms via Shutterstock

The post Bok Choy Stir-Fry Recipe with Savory Mushrooms and Quinoa [Vegan] appeared first on Organic Authority.

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Vegan Low Country Grits

Low Country Grits

 

Sidney Bensimon
Makes 4 Servings
For the vegetable-sausage mixture:
  • 1tablespoon grapeseed or olive oil
  • 2cloves garlic, minced
  • 6 to 8 scallions (white and light green parts), chopped, green parts reserved for garnish
  • 1/2 medium jalapeño pepper, seeded and minced
  • 1 can (14-ounce) diced tomatoes or 2 large hothouse tomatoes, diced (about 1½ cups)
  • 1 small zucchini, halved and thinly sliced
  • 1 jar (8-ounce) marinated artichoke hearts, drained
  • 1/2cup thawed frozen corn
  • 1 large vegan sausage*, sliced about 1/4-inch thick
  • 2 teaspoons Old Bay seasoning
  • 1teaspoon Creole seasoning
  • 1 1/2 teaspoons tamari soy sauce
  • 1teaspoon ume plum vinegar
  • 1/4 cup chopped fresh parsley
For the grits:
  • 4cups plain unsweetened soy milk or other non-dairy milk
  • 1 tablespoon vegan butter or olive oil
  • 1teaspoon salt
  • 1teaspoon freshly ground black pepper
  • 1cup old-fashioned grits
  • 2tablespoons nutritional yeast (optional)
For the vegetable-sausage mixture:
  1. In a large skillet, heat the oil over medium heat. Sauté the garlic, scallion whites, and jalapeño, about 3 minutes. Add the tomatoes, zucchini, artichoke hearts, corn, sausage, and 1 cup water and bring to a simmer for about 5 minutes. Add the seasonings and tamari. On low heat simmer until the zucchini is tender, about 10 minutes. Stir in the vinegar and parsley. There should be ample broth. Reduce the heat to its lowest setting to keep them warm.
For the grits:
  1. Meanwhile, in a medium saucepan over medium-high heat, bring the soy milk to a low boil. Add the butter, salt, and pepper, then stir in the grits.
  2. Reduce the heat to low and continue to stir for 20 to 30 minutes, until creamy. If the grits look dry, stir in water—2 tablespoons at a time. Once creamy, stir in the nutritional yeast.
  3. Spoon the grits and vegetable sauté into bowls. Garnish with nutritional yeast and scallion greens.

Nutrition Per Serving

463 calories
14 g fat (2 g saturated)
64 g carbs
12 g sugar
9 g fiber
24 g protein

From Sweet Potato Soul by Jenné Claiborne. Copyright © 2018 by Jenné Claiborne. Reprinted by permission of Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House.

*For Jenné’s vegan sausage recipe, click here or check out the creole sausage recipe in her book. If you’d rather buy the vegan sausage, we recommend Field Roast.

Keywords

eggplant, artichokes, jalapenos, zucchini, corn, old bay, creole, tamari, soy sauce, ume plum vinegar, soy milk, parsley, nutritional yeast, scallions, tomatoes, vegan sausage, grits, lunch, dinner, vegan, vegetarian, gluten-free, dairy-free, nut-free, egg-free

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