Quinoa with Jalapeño, Lime, and Bok Choy
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This one-pot side dish is perfect for those who love spicy food. The quinoa simmers with the jalapeño, absorbing its pleasant heat, while the lime balances the spiciness for a refreshing flavor. Finish with shredded bok choy for a juicy, fiber-rich side dish. A great complement to meat, fish, or chicken!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup tricolor quinoa
- 450 g of bok choy
- 1 crushed jalapeño (optional)
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Cooking the dish according to the recipe:
- In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add 1 minced garlic clove and 1 minced jalapeño; cook for 1 minute. Add 1 1/4 cups water, 3/4 cup tri-color quinoa, and 1/2 teaspoon coarse salt.
- Bring to a boil, reduce heat, cover, and simmer until tender, 12-15 minutes. Remove from heat and set aside, covered, for 10 minutes.
- Stir in 450g of thinly sliced small bok choy and the zest and juice of half a lime.
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