Jalapeño Lime Quinoa And Bok Choy Food

JALAPEñO-LIME QUINOA AND BOK CHOY

Jalapeño-Lime Quinoa and Bok Choy image

This one pot side dish is perfect for spice lovers. The jalapeño infuses into the quinoa as it cooks, and the lime balances out the spiciness, providing a fresh and tangy flavor. Stir in some bok choy at the end to get some healthy greens! Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add 1 each minced garlic clove and jalapeño; cook 1 minute. Add 1 1/4 cups water, 3/4 cup tricolor quinoa and 1/2 teaspoon kosher salt. Bring to a boil, reduce to a simmer, cover and cook until tender, 12 to 15 minutes. Remove from the heat and set aside, covered, 10 minutes. Stir in 1 pound thinly sliced baby bok choy and the zest and juice of 1/2 lime.

JALAPEñO-LIME QUINOA AND BOK CHOY RECIPE

Jalapeño-Lime Quinoa and Bok Choy Recipe image

Provided by cmschnettler

Number Of Ingredients 8

Ingredients

Olive oil
Minced garlic
Minced jalapeno
Water
Quinoa
Salt
Baby bok choy
Lime

Steps:

Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add 1 each minced garlic clove and jalapeño; cook 1 minute. Add 1 1/4 cups water, 3/4 cup tricolor quinoa and 1/2 teaspoon kosher salt. Bring to a boil, reduce to a simmer, cover and cook until tender, 12 to 15 minutes. Remove from the heat and set aside, covered, 10 minutes. Stir in 1 pound thinly sliced baby bok choy and the zest and juice of 1/2 lime.

QUINOA FRIED RICE WITH BACON AND BOK CHOY

Quinoa Fried Rice With Bacon and Bok Choy image

The biggest critic in the kitchen is often the one with the smallest stomach. The win-win solution is simple - incorporate a family favourite like bacon into a dish with hearty vegetables.

Provided by maryjjohnson34

Categories Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup uncooked quinoa
2 -3 cups chicken stock
5 slices maple leaf natural original bacon
1 tablespoon canola oil
1/2 cup yellow onion, finely chopped
2 garlic cloves, finely chopped
2 cups bok choy, ends removed and thinly sliced
1 tablespoon soy sauce
1 egg, lightly beaten
1 egg, scrambled, cooked and sliced into thin strips
1 scallion, thinly sliced
salt and pepper, to taste

Steps:

Cook quinoa in stock, per package directions. Set aside.
Preheat oven to 375°F (190°C). Cook bacon for about 15 minutes or until desired crispness. Drain on a paper towel-lined plate, then roughly chop.
In a large wok or skillet over high heat, heat canola oil. Add onion and garlic and season with salt and pepper to taste. Sauté mixture until onions are slightly translucent; about 3 to 4 minutes. Add bok choy and cooked bacon and sauté until the leaves turn bright green; about 1 minute.
Add cooked quinoa to skillet along with soy sauce, stirring to combine. Cook until quinoa is warmed through; about 2 to 3 minutes. Add raw egg and stir until cooked and evenly distributed throughout the quinoa; about 3 minutes. Add sliced scrambled egg and scallions and combine.
Serve immediately and garnish with additional sliced scallions.

Nutrition Facts : Calories 220.5, Fat 9.7, SaturatedFat 2.2, Cholesterol 68.9, Sodium 378.9, Carbohydrate 23.6, Fiber 2.5, Sugar 2.3, Protein 9.8

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