Black Bean & Bok Choy Quinoa

A light and nourishing protein-rich veggie dish of cooked quinoa and black beans with garlic, spices, crunchy bok choy and herbs. 

  • Serves 2-4
  • Cooks in 7 mins
  • Prep time 5 mins
  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Low GI Blood Sugar

    Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.

  • Amino Acids
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Plant-based Protein


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  • 2 tsp olive oil | water
  • 2-3 garlic cloves - finely chop
  • 1 tomato - finely diced
  • ½ tsp smoked paprika
  • ½ tsp cumin - gnd
  • ¼ chilli powder
  • 2 cups quinoa - cooked
  • 1 can black beans - rinsed
  • 4 cups bok choy - diced
  • ½ - 1 tsp salt | seaweed + pepper
  • ½ cup herbs*
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Black Bean & Bok Choy Quinoa


USE cooked quinoa


ADD olive oil | water to a heated saucepan + garlic + tomato + spices. Saute for 2 min.


ADD cooked quinoa + drained and rinsed black beans – saute for 3 – 4 min.


ADD bok choy + seasonings + herbs, stir well and turn off the heat. Taste and adjust seasoning. 


SERVE in a bowl garnished with fresh herbs, warm or chilled.


Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP SPICES use blackened spice mix, harissa, cajun, old bay, curry powder, turmeric.


*HERBS use chives, chive blossoms, cilantro, basil, parsley, dill. Dried – 1 tsp – oregano, Italian, Provence. 


SWAP BOK CHOY for spinach, kale, swiss chard, cabbage, carrot, arugula, and mustard greens. 


THERAPEUTIC DIETS swap and adjust ingredients accordingly. Remember always to read product labels.


ADD vegetables = zucchini, peas, peppers, corn, broccoli, cauliflower.


THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels. 

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