Quinoa with Jalapeño, Lime, and Bok Choy

Ingredients:

• 3/4 cup tricolor quinoa
• 450 g of bok choy
• 1 crushed jalapeño (optional)

Preparation:

1. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add 1 minced garlic clove and 1 minced jalapeño; cook for 1 minute. Add 1 1/4 cups water, 3/4 cup tri-color quinoa, and 1/2 teaspoon coarse salt.
2. Bring to a boil, reduce heat, cover, and simmer until tender, 12-15 minutes. Remove from heat and set aside, covered, for 10 minutes.
3. Stir in 450g of thinly sliced ​​small bok choy and the zest and juice of half a lime.