Chop up the onions and bell peppers Heat up a skillet with olive oil and glace the onions bell peppers, garlic until they are translucent. add red wine vinegar and salt and de-laze the skillet, transfer to a bowl.
Cook Quinoa according to the package directions with sea salt, move to a bowl. Meanwhile chop up the green onions and add it to the bowl with the onions and bell peppers and garlic
in another skillet warm up 1 tablespoon of olive oil on medium high heat. Halve the Boy Choy and lay them in the skillet and char them.
Toss in the garlic, onion, bell peppers and green onions and stir in the hoisin sauce, let it glaze 1 minute and stir in the quinoa, mix it well.