Best 2 Jalapeño Lime Quinoa And Bok Choy Recipes

Kick your taste buds into high gear with a zesty and flavorful recipe for jalapeño lime quinoa and bok choy. This delightful dish combines the vibrant flavors of jalapeño peppers, zesty lime, and nutritious quinoa with the crisp texture of bok choy. Embark on a culinary adventure that tantalizes your senses and nourishes your body with this easy-to-follow recipe. Get ready to elevate your mealtime experience with a symphony of flavors that will leave you craving more.

Here are our top 2 tried and tested recipes!

JALAPENO-LIME CORN ON THE COB

Jalapeno-Lime Corn on The Cob image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 teaspoon sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
Coarse salt

Steps:

Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.
Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

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.

Tips:

Choose the right quinoa: White quinoa is the most common type, but you can also use red or black quinoa. Red quinoa has a slightly nutty flavor, while black quinoa is more earthy.
Rinse the quinoa before cooking: This will remove any saponins, which are bitter-tasting compounds that can coat the quinoa.
Cook the quinoa according to package directions: Generally, you'll need to combine 1 cup of quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked through.
Prepare the vegetables: While the quinoa is cooking, you can prepare the vegetables. Chop the bok choy, jalapeño, and lime. You can also mince the garlic and ginger.
Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Set aside.
Cook the vegetables: Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the bok choy, jalapeño, and garlic and cook, stirring occasionally, for 3-4 minutes, or until the vegetables are tender.
Add the quinoa and sauce: Stir in the cooked quinoa and the sauce. Cook for an additional 2-3 minutes, or until the quinoa is heated through.
Serve: Garnish with lime wedges and cilantro. Serve immediately.

Conclusion:

This jalapeño lime quinoa and bok choy is a delicious and healthy meal that's perfect for a quick and easy weeknight dinner. The quinoa is cooked in a flavorful broth and combined with tender bok choy, jalapeño, and a tangy lime sauce. This dish is sure to please everyone at the table.