• Boil quinoa with 1/2 cup water for 7min in a pan with a lid. Turn heat off and let sit. • Clean then julienne the bok choi and green onion. • Gently mix tofu, cooked quinoa, bok choi, green onion, grated ginger, pressed garlic, and soy sauce. • With wonton on counter, place 1 tsp mixture in center (do not overfill) • Moisten edges and press to close. Place on a cookie sheet. • Repeat until all wontons are sealed. • For each batch of 10: add 1tbsp oil to frying pan and fry on all sides for a few minutes. • Add 2tbsp water and cover with lid. Steam for 3 minutes. • Remove lid and let cook until water has evaporated. Remove from pan and proceed with next batch.