Quinoa Spaghetti with Bok Choy and Romano Cheese (Serves 4)
1 tbs olive oil, 8 cups of thinly sliced bok choy, 1 thinly sliced bell pepper (any colour), 1/2 tsp red pepper flakes, 5 minced cloves of garlic, 1 cup low-sodium vegetable broth, 1/2 lb quinoa spaghetti, 4 thinly sliced green onions, 2 oz grated romano cheese
Bring a pot of lightly salted water to a boil.
Heat the oil in a skillet over medium-high heat. Add the bok choy, the bell pepper, and the red pepper flakes. Sauté it for 8 minutes.
Stir in the garlic.
Stir in the broth.
Reduce the heat to medium-low and simmer for 3 minutes.
Season with salt and pepper.
While the bok choy and pepper mixture is cooking, cook the quinoa spaghetti according to the directions on the package. Test a strand every once and a while close to the end of the cooking time to see when it it cooked the way you like it.
Drain the pasta when it it done and then put it back in the pot. Add the bok choy and pepper mixture. Mix well.
Divide the pasta between 4 bowls and top with the green onions and romano cheese. Sprinkle salt and pepper on top, to taste.