Sautee Red Cabbage, Bok Choy & Quinoa Stir Fry

2 tablespoon ghee

1 cup quinoa, cooked

1 pound baby bok choy, halved

1 cup shiitake mushrooms, stemmed and sliced

1 1/2 cups carrots, shredded

1 onion, sweet, sliced

3 large cloves of garlic

1-2 tablespoons of Bragg Raw Apple Cider Vinegar

2 teaspoons Bragg Liquid Amino

1 tablespoon toasted sesame seeds

Directions:

Melt ghee over medium heat oil in a large size skillet. Throw in onions, sautee until onions are tender and translucent. Stir in garlic, mushrooms and carrots, cook until mushrooms tender, about 2-3 minutes. Add cabbage and bok choy; fry until wilted or softened to your liking. Add apple cider vinegar, liquid amino, sea salt and pepper to taste. Stir well to evenly distribute mixture. On low heat, cook about 5 minutes, sprinkle with sesame seeds. Serve over a bed of quinoa.