Quinoa And Bok Choy Soup Recipes
10 BEST WAYS TO COOK WITH BOK CHOY
These tasty bok choy recipes are a great addition to any meal! From stir-fry to soup to meatballs, you'll love the crunch and flavor of this Chinese cabbage.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a bok choy recipe in 30 minutes or less!
Nutrition Facts :
JALAPEñO-LIME QUINOA AND BOK CHOY
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
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 AND BOK CHOY SOUP
Make and share this Quinoa and Bok Choy Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot combine garlic, ginger, quinoa, broth, soy sauce vinegar and oil. Bring to a boil over medium high heat. Reduce heat and summer for 15 minutes or until quinoa is tender.
- Stir in mushrooms and simmer, uncovered until mushrooms are tender. Stir in bok choy and onions; simmer for 3-4 minutes or until bok choy is wilted. Season to taste with salt and pepper.
Nutrition Facts : Calories 171.8, Fat 4.6, SaturatedFat 0.6, Sodium 391.4, Carbohydrate 27.2, Fiber 5.1, Sugar 3.1, Protein 7.8
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ASIAN QUINOA WITH BOK CHOY - HIP FOODIE MOM
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- Using a large heavy bottomed saucepan or Dutch oven over medium high heat, add 1 tablespoon of sesame oil. After a minute or so, add the onions, ginger and 1 clove of minced garlic and sauté until the onions begin to get soft and tender.
- Season with salt and add in the quinoa. Stir for a minute or two and pour in the wine and chicken broth. Bring to a boil and then turn the heat to low, cover and simmer for about 15 minutes or until all of the liquid is absorbed and the quinoa is light and fluffy.
- While the quinoa is cooking, using a medium sized non-stick pan over medium high heat, add the remaining 1 tablespoon of sesame oil and add the remaining garlic. Add the bok choy, Chinese cabbage and mushrooms and sauté for about 3 to 4 minutes.
- Remove from the heat and mix the vegetables gently into the cooked quinoa. Season with soy sauce and the crushed red pepper if using. Taste and add a touch more soy sauce if needed. Let cook for another minute. Garnish with the diced green onions and serve immediately.
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