Jalapeño-Lime Quinoa and Bok Choy

By cmschnettler

Ingredients

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

Preparation

Step 1

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.