Grilled Mushroom & Bok Choy with Asian Cilantro Pesto

By Bailey Garrot
June 17, 2014
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Author Notes: Inspired by Sprouted Kitchen's Mushroom + Lentil Asian Tacos
Bailey Garrot

Serves: 4

Grilled Veggies

  • 1 1/2 tablespoons coconut oil
  • 2 tablespoons apple cider vinegar
  • 1/2 grilled onion
  • 6 ounces shitake mushroom
  • 1 cup quinoa
  • as many as you wish corn tortillas
  • 1 avocado
  • handful micro greens

Asian Cilantro Pesto

  • 3 garlic cloves
  • 2 tablespoons white/yellow miso
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 3 tablespoons orange juice
  • 3 teaspoons sesame oil
  • 1/4 cup rice wine vinegar
  • 2 cups cilantro
  • 1/2 cup lemon grass
  1. Sauce: Blend garlic, miso, lemongrass, and cilantro in food processor. Drizzle in vinegar, orange juice, soy sauce, honey, and oil. Salt to taste.
  2. Tacos: Wash mushrooms and bok choy. Rub with coconut oil then grill.
  3. Simmer quinoa until cooked through (1 cup quinoa= 2 cup water) about twenty minutes. Set aside.
  4. Heat coconut oil in a sauté and sweat the onions. Add quinoa and cook until slightly crunchy.
  5. Construct tacos, garnish with avocado and micro greens. Drizzle sauce generously over tacos. ENJOY!

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