Salmon and Bok Choy Chilli Stir-Fry served with Fragrant Quinoa

Serves: 4-6 | Prep: 10-15 minutes | Cooking: 5 minutes | Gluten Free – Dairy Free

INGREDIENTS

450g salmon fillets, cut into 1cm slices

1 teaspoon sesame oil

1 cup vegetable stock

2 small red chillies, deseeded and thinly sliced

2 tablespoons ginger, grated

2 garlic cloves, roughly crushed

2 bunches bok choy, washed, separate leaves and cut in half lengthways

1 bunch coriander, washed and roughly chopped

2 tablespoons tamari soy sauce

1 tablespoon honey

2 cups cooked quinoa

1 tablespoon sesame seeds, toasted

SHOPPING LIST

450g salmon fillets

Sesame oil

250ml vegetable stock

2 small red chillies

1 knob fresh ginger

2 garlic cloves

2 bunches bok choy

1 bunch coriander

Tamari soy sauce

Honey

200g quinoa

Sesame seeds

UTENSILS LIST

Wok

Sharp knives

Grater

Mixing bowl

Serving platter

Measuring cups/spoons

METHOD

1. Heat wok to high heat, add ½ tablespoon of sesame oil, chilli, garlic and ginger, and cook the salmon for 3 minutes in a few tablespoons of stock. Add bok choy and cook until just wilted. Stir through soy and honey, add half the bunch of coriander, cooking for a further 2 minutes.
2. In a bowl, mix together the quinoa with the other half of the coriander and sesame oil.
3. Serve the salmon and bok choy on a large platter, on a bed of the fragrant quinoa and sprinkle with sesame seeds.

Tip: If you don’t like salmon, try a firm white fish variety such as blue-eye trevalla or snapper. Alternatively, fish can be replaced with tofu for a vegetarian version.