- 20 mins
- 25 mins
4.4/5
(39 Votes)
Ingredients
- 1 cup quinoa or 2 cups rice
- 2 tablespoons sesame or canola oil
- 1 (16 ounce) package frozen baby carrots and green peas, cooked
- 3 green onions, chopped
- 2 eggs, scrambled
- 2 cups chopped cooked chicken
- 1 Low sodium soy sauce to taste (gluten-free if needed)
Preparation
Step 1
1. Cook quinoa according to package directions. Set aside and keep warm.
2. Heat oil in a large sauté pan over high heat. Stir in carrots and peas and onions; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked quinoa and chicken; cook 5 minutes more. Add soy sauce, and toss to coat.