Ginger Bok Choy with Cashews and Quinoa

It’s one of my favorite biweekly events (it’s right up there with payday!). It’s CSA delivery day. When R comes home carrying that green tote full of organic veggie goodness I can hardly contain myself. I start thinking of all the amazing things I’ll be able to make and how fresh and yummy it’s all going to be. And last night one of my all-time favorite veggies was tucked into that bag – bok choy! But first – seriously. Check out this spread.

IMG_1210 IMG_1213 IMG_1211 IMG_1217 IMG_1212

I managed to come up with a really quick and tasty dinner and still have plenty left over for my mind to wander and create even more organic goodness this weekend. Those golden beets are just dying to be roasted and I can’t wait to slice up those tomatoes. Because really, is there anything better than farm fresh tomatoes in the summer? I didn’t think so.


But now – to the bok choy. I immediately thought of sautéing up the leafy greens and broccoli with ginger and garlic and tossing over some quinoa that I had laying around. It turned out exactly as I was hoping – full of flavor, tummy filling and satisfying.

What you’ll need: 

  • 1/2 head of broccoli
  • 1 head of bok choy (is a bunch of bok choy called a head? like lettuce?)
  • 1 clove garlic
  • 1 TBS coconut oil (or olive, or canola. However you like to saute)
  • 2 tsp grated ginger
  • 2 TBS soy sauce
  • 1/4 cup cashews
  • 1/2 cup uncooked quinoa
  • 1 cup water or low-sodium vegetable broth
  • red pepper flakes to taste
  • salt to taste

Start by rinsing the quinoa (don’t skip this step! seriously. I use a super fine strainer and it works like a charm. Like 6 bucks on Amazon). Put water or broth and quinoa into a pot and bring to a boil, cover and reduce heat. Simmer until water is absorbed.


Saute broccoli in oil in a wok or large skillet. Add garlic and ginger. When broccoli starts to cook, add the bok choy, cashews and soy sauce. Salt to taste. Once the bok choy is wilted, your quinoa should be done.

Toss the veggies over the quinoa, sprinkle with red pepper flakes (however hot you like it) and voila! I chose to enjoy with a glass of Jessup Cellars cabernet. (Still held over from our most amazing Napa vacation). All in all, it was a fantastic and super easy weeknight dinner.

IMG_1219 IMG_1227 IMG_1225


One response to “Ginger Bok Choy with Cashews and Quinoa

  1. Pingback: Veggie Excitement – CSA Delivery Day | Girl Eats Greens·

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s