Matcha Sriracha Quinoa and Veggie Stir Fry

With Bok Choy + Roasted Red Pepper

Quinoa, veggies, Matcha Sriracha, oh my! This power grain bowl is easy, simple and nutritious. We love grabbing some veggies, our sauces and throwing in a bowl with some quinoa for a power-packed lunch. With the nutrients like Vitamin C from the bell peppers, Vitamins A & B from the leafy greens and the high fiber dates found in our Matcha Sriracha, this meal will boost your immune system, energy levels and add healthy antioxidants to your system.

INGREDIENTS:

• 2 heads baby bok choy
• 1 cup quinoa
• 1/2 cup roasted or fresh red peppers
• 2 tablespoons hemp seeds or other added nutritional ingredients. 
• ½ cup chopped shitake mushrooms
• 2 tablespoons clarified butter/ghee, avocado oil or coconut oil
• ¼ cup Matcha Sriracha

INSTRUCTIONS:

1. Cook quinoa per package instructions. Chop roasted or fresh red pepper. Separate the leafy green sections of bok choy from the white end. Set aside.
2. Steam the white bok choy ends and fresh red pepper for about 3-4 minutes to soften them. (If using roasted red pepper, set aside.)  
3. Sauté mushrooms with clarified butter/ghee, avocado oil, or virgin coconut oil. Cook on medium heat for 2-3 minutes. Add leafy ends of bok choy and cook until wilted.
4. When leaves are wilted, add steamed bok choy, roasted red peppers, quinoa, hemp seeds, 1/4 cup Matcha Sriracha to sauté pan and stir till warm. Top with hemp seeds or some more Matcha Sriracha for a little more heat. Enjoy!