Quinoa Stir-Fry With Vegetables and Chicken

Recipe taken from:
Self Magazine, February 2010

INGREDIENTS:

• 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 grated ginger
• 1 clove garlic, sliced
• 1 small red chile, chopped (optional)
• 2 cups snow peas, trimmed
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 4 oz grilled chicken breast, chopped
• 2 scallions, chopped
• 1/2 cup cilantro
• 1 tablespoon soy sauce

PREPARATION:
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.

Notes & Tips:

I couldn't find snow peas that looked good in the grocery store so I used broccoli florets. Also, I used sesame oil instead of olive oil. I loved how the quinoa tasted with the egg mixed in.

Rating:

Between Awesome and Pretty Good!

Nutrition Facts:
254 calories per serving, 7.8 g fat (1.1 g saturated), 30 g carbs, 4 g fiber, 17 g protein

Photo Credit: www.self.com