Quinoa Chicken Stir-fry

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Cooking time: About 30 minutes
Prep time: About 20 minutes

Makes: 2 servings

    

Ingredients

• 6 oz.      boneless, skinless chicken thighs (or breasts)
• 1/2 cup  quinoa, thoroughly rinsed.
• 2 T.        mild olive oil
• 1/3 cup    carrots, thinly sliced.
• 1/2         red bell pepper, deseeded and chopped
• 1 T.      chopped "tamed" jalapeño peppers
• 1/2 t.    powdered ginger
• 1            clove garlic, minced
• 1/4 cup    chopped yellow onion
• 1            egg, beaten
• 2            green onions, chopped
• 1/4 cup    cilantro leaves, rinsed.
• 2 t.       soy sauce

    

Directions

1. Cook chicken (fry, broil, grill) until no red liquid comes out when you prick it.
2. Cut chicken into bite-sized chunks and set aside.
3. Boil 1 cup of water, add quinoa, cover, and simmer 15 minutes.
4. Uncover quinoa, fluff with a fork, and set aside.
5. Heat 1 T. oil in a wok or heavy skillet. Stir-fry carrots 1 minute.
6. Add bell pepper, garlic, ginger and jalapeño peppers. Stir-fry 2 minutes.
7. Add snow peas and stir-fry 3 minutes.
8. Remove vegetables to a bowl and clean wok.
9. Reheat wok and add 1 T oil. Add cooked quinoa and beaten egg. Stir-fry 3 minutes.
10. Add vegetables, chicken, green onions, cilantro and soy sauce. Stir-fry 2 minutes.
11. Serve immediately.

Adapted from a recipe our daughter, Kirsten, found on Epicurious.com

 

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