For the quinoa

1. Wash the quinoa thoroughly and strain away all the excess water

2. In a deep pot add the coconut milk, kaffir lime leaves, salt coconut oil and sugar

3. add the quinoa over high heat and bring to a boil

4. once its boiling, reduce the heat to very low cover an allow it to cook for 20 minutes

5. after 20 minutes turn off the heat and leave it to seam for 10 minutes

6. remove the kaffir lime leaves and stir in fresh chopped cilantro and set aside

For the meatballs

1. Combine all the ingredients for the meatballs and form into balls

2. spray with cooking spray and place in an oven or air fryer at 350 for 20-25 minutes turning halfway through.

For the sauce and veggies

1. In a bowl shred the palm sugar

2. Combine with sesame oil, lime juice, fish sauce, soy sauce and red pepper flakes and set aside.

3. Cut off the bottom of the bok choy and wash thoroughly and dry the leaves

4. Slice the red onion into thick slices.

5. toss the bok choy leaves and red onion slices in oil

6. Place on a hot grill and grill for a few seconds per side. Do not allow the leaves to char too much.
7. After you get some grill marks on them flip to the other side and then remove from the heat and place in a bowl
8. Chop into bite sized pieces (I find it easier to use a kitchen sheer)
9. Pour half the sauce over the grilled veggies and the other half over the meatballs.
10. Serve quinoa topped with meatballs grilled veggies and sauce