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Qunioa Stir-Fry with Vegetables

Servings 4
Calories 254 kcal

Ingredients

  • 3/4 cup quinoa rinsed
  • 1/2 tsp salt divided
  • 1 TB vegetable oil
  • 1 small carrot thinly sliced
  • 1 medium red bell pepper cored, seeded and chopped
  • 2 tsp grated ginger
  • 1 clove garlic sliced
  • 1 small red chile chopped (optional)
  • 2 cups snow peas trimmed
  • 1/4 tsp black pepper
  • 1 egg beaten
  • 4 ounces grilled chicken breast chopped
  • 2 scallions chopped
  • 1/2 cup cilantro
  • 1 TB soy sauce

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.

  2. Cover and cook, undisturbed, 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.

  4. 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.

  5. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.

  6. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.

  7. Divide stir-fry among 4 bowls; serve warm.