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Quinoa Stir-Fry with Vegetables & Chicken

Quinoa stir-fry with vegetables and chicken is a super fresh, flavorful, and delicious meal that can be made ahead of time.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  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 minute.
  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.
  4. Divide stir-fry among 4 bowls; serve warm.

Notes