Spicy Stir Fried Bok Choy with Quinoa

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 6

Ingredients
1 c uncooked quinoa
5-6 bok choy stems, chopped (separate the white and green parts)
1 carrot, grated
7 green onions, chopped (save the green tops for garnish)
2-3 Bellafina peppers
8 oz. mini portobello mushrooms, sliced
1 Tbs olive oil

Sauce:
5 cloves garlic, peeled
about 1½” fresh ginger root, peeled
¼ tsp red pepper flakes
2 Tbs red curry paste
2 Tbs lemon or lime juice
2 Tbs agave (or your favorite sweetener)
2 Tbs soy sauce (gluten free and low sodium recommended)
4 Tbs peanut butter
½ c boiling water
plain roasted peanuts to finish, crushed (optional)

Instructions
Cook the quinoa according to package. Prep the veggies.
Combine the sauce ingredients in a blender or food processor and puree smooth.
Add the oil to a wok or large skillet on medium heat. Add the white bok choy and stir-fry 2 minutes. Add the green bok choy and the rest of the veggies and stir-fry 5 minutes.
At this point the quinoa should be done, so stir it in. Pour the sauce in and stir-fry everything together for 2 minutes.
Serve topped with onion greens and crushed peanuts if you like.

Adapted from eathealthyeathappy.com