Creamy Quinoa with Baby Bok Choy - Gluten & Dairy Free

By tjanddj

Ingredients

• 1-1/4 cup vegetable broth, no salt added
• 1/2 cup quinoa, (I use Trader's Joe's tricolor), rinsed
• 4 sundried tomatoes (unsulphured), cut into thin slivers
• 1/2 small onion diced
• 4 cloves of garlic, smashed then slivered
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• 2 tablespoons Balsamic vinegar
• 1-1/2 lbs baby bok choy, keep ends intact cut into 1" pieces
• 1 cup white beans
• 2 ounces raw, hulled unsalted sunflower seeds
• Juice from 1/2 a lemon
• 1/2 cup of water

Details

Preparation time 5mins
Cooking time 35mins
Adapted from shelbysguide.com

Preparation

Step 1

1.Add broth, quinoa, sundried tomatoes, onion, garlic, dry spices and balsamic vinegar into a large stockpot.
2.Bring to a boil.
3.Cover pot and simmer on low heat for 15 minutes.
4.Add in chopped baby bok choy.
5.Cover and continue simmering for 10 minutes. Add a bit more liquid, if needed, to prevent sticking.
6.Blend beans, sunflower seeds, lemon juice and water in a high speed blender until creamy.
7.Add sauce to pot, stir to evenly coat mixture.
8.Simmer another 5 minutes. Bok choy ends should still have some crunch, test with a fork to see that it easily punctures.
9.Remove pot from heat and serve.