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.
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- 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.
Reviews
Very bland. Had to doctor it up with multiple sauces (Gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, extra lime juice) which eventually made it tasty.
I made this last night and it was very good as is but was even better with some edamame, scallions and a couple of splashes of fish sauce. Do not be afraid of the jalapeno as it adds a subtle flavor but no heat. If you want more heat I suggest adding some more minced jalapeno at the end.
My store didn’t have tricolor quinoa so I just used single color.
Jalapeño doesn’t make it too spicy, so I can serve to my whole family
Really tasty will be in regular rotation for sure.
Jalapeño doesn’t make it too spicy, so I can serve to my whole family
Really tasty will be in regular rotation for sure.