Marinated Raw Stir “Fry”

Put the quinoa and water in a pot, with a sprinkle of sea salt, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.

If you want to make a fully raw meal, use sprouted quinoa instead. Soak the quinoa for 2 hours, drain, and let sit in a mason jar covered with cheesecloth or mesh upside down to allow drainage. Quinoa will start to sprout in 1-2 days. It should be eaten before the tails get too long. You can eat sprouted quinoa raw, or lightly steamed.

To soften the vegetables, put the mushroom and zucchini slices in a large bowl with a lid. Sprinkle sea salt and tamari on them, shake, and leave to marinate for at least 20 minutes. Shake again as often as you like. For the bok choy, sprinkle some sea salt on it and lightly massage it for a minute or two. Add it to the bowl, along with the diced tomato.

If you prefer to cook the vegetables, saute them in a bit of coconut oil, vegetable broth or water, then season.

Mix the miso, tamari and toasted sesame oil together with a bit of water (to whatever consistency you like), and toss with the raw stir fry.

Serve over the cooked or sprouted grain.