Cook quinoa and water in saucepan until white rims form around the periphery of the grain. Reduce heat to low, and keep covered.
Saute garlic cloves in a small amount of water.
Stir-fry eggplant, squash, zucchini, capsicum until tender.
Add bok choy, stir-fry until cooked.
Combine with quinoa and serve.

1 cup red quinoa
2 cups filtered water
1 eggplant (aubergine), salted and thinly sliced
4 yellow squash, thinly sliced
1 zucchini (courgette), thinly sliced
1/2 red capsicum (pepper), thinly sliced
1 bunch Bok choy, coarsely chopped
2 garlic cloves, crushed