Quinoa Stir-Fry with Vegetables and Chicken
A healthy and flavorful stir-fry combining fluffy quinoa with colorful vegetables, tender chicken, and Asian-inspired seasonings. This protein-rich dish features fresh vegetables like carrots, bell peppers, and snow peas, complemented by aromatic ginger, garlic, and soy sauce.
Ingredients
- •¾ cup quinoa, rinsed
- •½ teaspoon salt, divided
- •1 tablespoon vegetable oil
- •1 small carrot
- •1 medium red bell pepper
- •2 teaspoons grated ginger
- •1 clove garlic
- •1 small red chile
- •2 cups snow peas
- •¼ teaspoon black pepper
- •1 whole egg
- •4 ounces grilled chicken breast
- •2 whole scallions
- •½ cup cilantro
- •1 tablespoon soy sauce
Cooking Instructions
- 1.
Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. 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. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
25 min
