To a large pan, add sesame oil, cauliflower rice, bell peppers and a pinch of salt and pepper over medium heat. Cook for 2-3 minutes.
Add mushrooms, bok choy, coconut aminos, ginger and garlic, and cook for another 3 minutes or so, until veggies are beginning to soften.
Stir in cooked quinoa, chili paste and cilantro. Cook for another 2 minutes.
Transfer to two plates, and top with jalapeño, more cilantro, avocado and sesame seeds.