- ½ C Quinoa, rinsed
- 1 C Purified Water
- 1 Carrot, coined ¼ inch
- 3 Baby Bokchoy, chopped ½ inch
- ¼ C Wood Ear Mushrooms, chopped fine (optional)
- ½ Tbsp Lemon Peel, zested or finely julienned
- 1 Tbsp Chinese Black Vinegar
- ½ tsp Sea Salt
Rinse your Quinoa 2-3 times in a bowl to wash away bitter coating on the fruit before cooking (yes, technically a fruit and not a grain). In a medium pot, bring quinoa and cold water to a boil, and then turn heat down to a simmer. Once at a simmer stir in vegetables and vinegar, then cover pot with lid for 8-12 minutes until quinoa becomes translucent. When cooked through, remove pot from burner and fold in sea salt.