- 5 mins
- 35 mins
4.7/5
(6 Votes)
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
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.
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