Quinoa Stir-Fry With Vegetables and Chicken

Quinoa Stir-Fry With Vegetables and Chicken created by slkientzler

Self magazine, February 2010.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Place quinoa in a small saucepan, toast over medium heat (quinoa will turn golden brown and will pop as it is toasting.).
  • Stir in 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook 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.
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RECIPE MADE WITH LOVE BY

@swissms
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@swissms
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"Self magazine, February 2010."
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  1. slkientzler
    Healthy, yummy, and beautiful!!
    Reply
  2. slkientzler
    Quinoa Stir-Fry With Vegetables and Chicken Created by slkientzler
    Reply
  3. Lyss9043
    Loved it. I much prefer the texture of quinoa to most kinds of rice, so I was glad to find this recipe. Replaced the snow peas with Chinese red noodle beans from our garden. Will make again!
    Reply
  4. Roxygirl in Colorado
    This was a neat way to use quinoa. Chopped cilantro added a lot of flavor, too. Next time I might top with a light sauce. Thanks Swissms, for posting.<br/>Roxygirl
    Reply
  5. swissms
    Self magazine, February 2010.
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