Chicken Quinoa Fried Rice

FOR THE QUINOA

1. Rinse and drain quinoa using a mesh strainer/sieve.
2. Bring a medium/small saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
3. Next add water, set burner to high heat, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-14 minutes or until quinoa is fluffy and the liquid has been absorbed. Remove from heat and fluff with a fork.

FOR THE CHICKEN

1. While the quinoa cooks, prep chicken and chop into small pieces for faster cooking. Feel free to use leftover chicken if you typically purchase a rotisserie or meal prep for the week!
2. Heat a large non-stick skillet or wok to medium-high heat with 1 tsp sesame oil. Add chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is cooked through. Approx. 6 minutes.
3. Remove and transfer chicken to a plate. Set aside.

FOR THE VEGGIES

1. Add the remaining oil to the skillet and bring to medium-high heat. Add onion, carrots, and bell pepper and sauté for 5 minutes.
2. Add peas and garlic along with a little bit of salt and pepper. (I like to season all the components) Minced ginger can be added during this step too, if you'd like. Cook for another minute or two until the garlic is fragrant and the vegetables are tender.
3. Use a spoon/spatula to push the vegetables to the side of the pan and add a little extra avocado oil to the pan prevent sticking. Scramble eggs then mix into the vegetables. Add cooked and fluffed quinoa along with cooked chicken. Season with soy sauce and sliced scallions.
4. Mix well and taste test. Season with any additional salt and pepper desired and portion into bowls. Top with garlic chili sauce or Sriracha and enjoy!