Bok Choy, Quinoa, and Mushroom Saute & Olive Tapinado | Chef AJ LIVE! with Plant Based Nana

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber and nutrients.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are soy-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Rinse quinoa under cold water and drain.

Cook quinoa in water until fluffy, about 15 minutes.

Heat sesame oil in a large skillet over medium heat until shimmering.

Add minced garlic and ginger, sauté until fragrant, about 1 minute.

Add sliced mushrooms and cook until browned, about 4-5 minutes.

Stir in chopped bok choy and sliced carrots; cook until bok choy is wilted, about 3-4 minutes.

Add cooked quinoa to the skillet and mix well with vegetables.

Pour in soy sauce and lime juice; stir to combine and heat through, about 2 minutes.

Season with salt and black pepper to taste.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens