Quinoa Stir-Fry with Vegetables and Chicken

prep time:: 10 minutes
cook time:: 25 minutes
total time:: 35 minutes

Makes 4 servings

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein’s building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

ingredients

3/4 c quinoa, rinsed
1/2 tsp salt, divided
1 tbsp 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 c snow peas, trimmed
1/4 tsp black pepper
1 egg, beaten
4 oz grilled chicken breast, chopped
2 scallions, chopped
1/2 c cilantro
1 tbsp soy sauce

directions

1
1. Place quinoa in a small saucepan with 3/4 c 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.
2
2. 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 minutes.
3
3. 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.