Japanese Style Quinoa Bowl with Bok Choy
 
Ingredients
  • - 1 cup cooked quinoa
  • - 1 medium bok choy
  • - 1 small kohlrabi
  • - 1-2 cups Asian salad mix or other salad greens, clenaed and spun dry
  • - 4-6 radishes, washed and thinly sliced
  • - 2 tablespoons radish greens, cleaned and minced
  • - 4 small scallions, thinly sliced
  • - Furikake, or sesame seeds
  • - Carrot-Miso Dressing
  • - 1 small carrot, or ½ medium, grated
  • - ¼ cup minced onion
  • - 1 tablespoon minced celery
  • - 3 tablespoons rice vinegar
  • - 2 tablespoons water
  • - 1 tablespoon organic toasted sesame oil
  • - 1 tablespoon low sodium tamari or soy sauce
  • - 2 teaspoons coconut sugar
  • - 1 teaspoon fresh lemon juice
  • - 1 teaspoon white miso
  • - ¼ teaspoon salt
  • - ⅛ teaspoon freshly ground black pepper
Instructions
  1. For Carrot Miso Dressing: Place all ingredients in a small blender or in a container long enough to contain the handle of a stick blender. Blend until vegetables are pureed and dressing is as smooth as possible.
  2. Thinly slice bok choy, keeping greens and stalks separate. Roughly chop greens into bite sized pieces. Remove leaves from Kohlrabi and clean. Roughly chop into bite sized pieces and mix with the bok choy greens and radish greens. Divide greens mixture among 4 bowls. Add mixed Asian greens to amount desired for each bowl.
  3. Peel kohlrabi bulb with a vegetable peeler. Slice into ¼ slices, and then cut slice into matchstick shapes.
  4. Sprinkle ¼ cup quinoa over greens in each bowl. Divide kohlrabi matchsticks, sliced radishes, and scallions among the four bowls and sprinkle over the quinoa. Pour desired amount of dressing over salad and sprinkle with furikake or sesame seeds. Serve immediately.
Recipe by Holcomb Farm at https://holcombfarm.org/simply-fresh-week-1-bok-choy/