Quinoa Stir-Fry with Vegetables and Chicken

Ingredients for Quinoa Stir-Fry with Vegetables and Chicken

• 110g quinoa, rinsed

• 1/2 teaspoons salt, divided

• 1 tablespoon vegetable oil

• 1 small carrot, thinly sliced

• 1 medium red pepper, cored, seeded and chopped

• 2 teaspoons grated ginger

• 1 clove garlic, sliced

• 1 small red chilli, chopped (optional)

• 300g snow peas, trimmed

• 1/4 teaspoons black pepper

• 1 egg, beaten

• 110g grilled chicken breast, chopped

• 2 spring onions, chopped

• 1/2 cup coriander

• 1 tablespoon soy sauce

How to make Quinoa Stir-Fry with Vegetables and Chicken

Place quinoa in a small saucepan with 180ml water and 1/4 teaspoons 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 pepper, ginger, garlic and chilli, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoons 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, spring onions, coriander and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.