Makes 2 side servings
½ cup of uncooked sprouted black quinoa
2 tablespoons coconut oil
2 cups finely chopped white onion (approx. 1 large onion)
1 teaspoon fresh ground pepper
1 heaping tablespoon finely diced jalapeño – deseeded (approx. 1 jalapeño)
1 tablespoon lime juice (approx. 1 large lime)
12 mini bok choy chopped
1 bunch black kale finely chopped-veins removed
2 tablespoons organic wheat free tamari/braggs
⅛ cup toasted sesame oil
½ cup chopped mint (optional)
Rinse quinoa in cold water and then add to a small pot with 1 cup of water.
Bring to a boil, then cover and reduce heat to low. Quinoa will take no longer than 10-12 minutes. Set aside to cool.
In a large sauté pan heat coconut oil and add onion until translucent, this takes about 5-6 minutes. Add fresh ground pepper and stir.
Add jalapeño, chopped kale, and chopped bok choy, and cook on a low heat until the greens are tender, about 4 minutes.
Add tamari/braggs, lime juice, toasted sesame oil, and sauté for another minute.
Taste a piece of kale and a piece of bok choy and make sure both are well flavored and cooked. Add more jalapeño, lime or tamari to taste.
Add quinoa and stir well to ensure all ingredients mix thoroughly.
Garnish with mint (optional).
*Photo courtesy of Mikaela Reuben