Rinse 1 ½ cups of quinoa in a fine sieve in warm water; heat pot on high heat and then add drained quinoa; stir till moisture is gone and then add 3 cups of water.  Bring to a boil – turn down to low and cook for 20 to 25 minutes.  Make sure quinoa is completely cooled and then add bok choy, almonds, onions, sesame seeds and celery.

Dressing: ¼ cup olive oil, 3 tbsp. soy sauce (Braggs), 2 tbsp lemon juice, 1 tbsp stevia or sucanant (raw cane sugar) and 1 tsp freshly grated ginger. Mix together in a separate bowl and then toss in the salad.