Saturday, September 1, 2012

Quinoa with Tomatoes, Parsley, and Bok Choy:

Due to lack of time and resources, I've been cooking more efficiently lately. I made this (and took pictures) in 20 minutes before leaving for work. Like most of my other recipes, it's delicious, healthy, and can be made and cleaned up in less than 25 minutes. Hope you like it! ☮


2 cups quinoa, cooked according to package directions
1 can chickpeas, drained and rinsed
1 large or 2 medium ripe tomatoes, diced
1 cup bok choy, chopped
1/2 cup fresh parsley, chopped
1 tbsp. olive oil
1 1/2 tbsp. soy sauce
1/2 tsp. lemon juice
1/4 to 1/2 tsp. salt
Black pepper, to taste

Serves 4 as a side dish.
Total Cook Time: about 20 minutes.


1. Cook the quinoa according to package directions. Set aside.

2. While the quinoa is cooking, chop your veggies.

3. Once all your veggies are chopped, add all of the ingredients to a large bowl and toss to coat. Serve hot or cold.

Other Ideas:

- Wrap it up in a tortilla for lunch: just add guacamole, salsa, and onions.
- Swap the soy sauce for teriyaki for a sweeter flavor.
- Use any hearty green instead of bok choy: turnip greens and collard greens are really good.

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