Quinoa Stir-Fry With Vegetables and Chicken

By Suzolson

Ingredients

• 3/4 cupquinoa, rinsed
• 1/2 teaspoonsalt, divided
• 1 tablespoonvegetable oil
• 1 small carrot, thinly sliced
• 1 medium red bell pepper, cored, seeded and chopped
• 2 teaspoonsgrated ginger
• 1 clove garlic, sliced
• 1 small red chile, chopped (optional)
• 2 cupssnow peas, trimmed
• 1/4 teaspoonblack pepper
• 1 egg, beaten
• 4 ozgrilled chicken breast, chopped
• 2 scallions, chopped
• 1/2 cupcilantro
• 1 tablespoonsoy sauce

Details

Servings 4

Preparation

Step 1

Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp 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 tsp 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.