2 cups vegetable stock- I usually make my own from scratch but didn’t have any old veges to use, and had some Rapunzel vegan bouillon cubes in the cupboard (a relative bought them for me from Whole Foods so you may not have to get them online)
1 cup quinoa – rinsed well
1 tsp light sesame oil (or simply use water for a a no-fat option, although this is minimal)
2 cloves garlic
1/2 cup white onion, finely diced
1 cup baby tomatoes, finely diced – plus one baby tomato for each person as garnish
1 cup broccoli florets, finely diced
1/2 cup portabella mushrooms, finely diced
1/2 cup red pepper, finely diced
2 cups bok choy, torn into small pieces
1 tsp Moroccan Seasoning