Quinoa Stir-fry With Vegetables And Chicken

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 cup quinoa, rinsed
• 1/2 teaspoon salt, divided
• 1 tablespoon vegetable oil
• 1 small carrot, thinly sliced
• 1 medium red bell pepper, cored, seeded and chopped
• 2 teaspoons freshly grated ginger
• 1 garlic clove, sliced
• 1 small red chili pepper, chopped (optional)
• 2 cups snow peas, trimmed
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 4 ounces grilled chicken breasts, chopped
• 2 scallions, chopped
• 1/2 cup cilantro
• 1 tablespoon soy sauce

Recipe

• 1 place quinoa in a small saucepan, toast over medium heat (quinoa will turn golden brown and will pop as it is toasting.).
• 2 stir in 3/4 cup water and 1/4 teaspoon salt. bring to a boil, then reduce heat to low. cover and cook until quinoa absorbs water, about 15 minutes. remove from heat, fluff with a fork and leave uncovered.
• 3 heat oil in a large skillet over medium-high heat. cook carrot, stirring occasionally, until it softens, about 1 minute. add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.
• 4 remove vegetables and return skillet to heat; add quinoa, along with egg. cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
• 5 add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. divide stir-fry among 4 bowls; serve warm.