Veggie Stir Fry Featuring Bok Choy with Quinoa

We make lots of stir fries in our house- they're easy, fast, and a great way to get in a whole lot of veggies.  As Maia has gotten older, she's gotten fussier about which vegetables she'll actually eat. We continue encouraging her to at least try everything, and hope that at some point she'll reliably eat what we've made.  I used bok choy in our stir fry for the first time tonight.  I really liked it, as did Sean and Cecily.  Maia was not such a fan, though she did admit the crunchiness was "okay." Quinoa is an amazing food, high in protein and all kinds of good things.  I like to serve it with stir fry rather than rice for an extra nutritional boost.  Here is what I made tonight (any combination of veggies works):

1 cup quinoa

2 cups water

2 bok choy

2 carrots

1 zucchini

1 red pepper

1 head broccoli

1 package Seitan  (made from wheat gluten)

1 Tbsp olive oil

2 Tbsp low-sodium wheat free Tamari

3 Tbsp brown sugar

Freshly grated ginger to taste

1.  Rinse the quinoa under cold water; place in a small saucepan with a tight-fitting lid and add two cups water.  Bring to a boil, then simmer until tender (about 15 mins).  Drain if necessary (most of the water should be absorbed by the grain).

2.  While the quinoa cooks, wash, dry, and chop the veggies into bite size pieces.  (For the bok choy, cut off the very bottom and then cut the stems into chunks and the leaves into strips.) Heat a nonstick wok (or large saute pan) over medium high heat.  Add the olive oil; once the oil is hot, add the bok choy to the pan and cook for 2 or 3 minutes.  Add the rest of the veggies and seitan and cook, stirring often, until the veggies are just getting tender but are still crunchy.

3.  While the veggies are cooking, make the sauce.  Combine the tamari with the brown sugar, then add freshly grated ginger to taste (ginger is easiest to grate when its frozen).  When the veggies are tender and crunchy, add the sauce and cook for another minute until warm.

4.  Serve the stir fry over the quinoa.