Chicken Fried Quinoa

Hands-on Time20 MinsTotal Time20 Mins
Yield: Serves 4 (serving size: 1 cup)

When making a stir-fry, the actual cooking takes practically zero time, so make sure you have everything prepped before you start. Use two packages of precooked quinoa to get the amount needed for this recipe.

Carolyn Williams, PhD, RD, is the author of the new cookbook, Meals That Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less. You can follow her on Instagram @realfoodreallife_rd or on carolynwilliamsrd.com.

Ingredients

  • 1 1/2 tablespoons sesame oil
  • 1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped scallions
  • 2garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 2 1/2 cups cooled cooked quinoa
  • 3/4 cup frozen shelled edamame, thawed
  • 1large egg, lightly beaten
  • 1/4 cup gluten-free lower-sodium soy sauce or tamari

Nutritional Information

  • Calories 327
  • Fat 12g
  • Satfat 2g
  • Unsatfat 9g
  • Protein 22g
  • Carbohydrate 31g
  • Fiber 5g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 658mg
  • Calcium 5% DV
  • Potassium 9% DV
  • Calories 327
  • Fat 12g
  • Satfat 2g
  • Unsatfat 9g
  • Protein 22g
  • Carbohydrate 31g
  • Fiber 5g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 658mg
  • Calcium 5% DV
  • Potassium 9% DV

How to Make It

Step 1

Heat a large skillet over medium-high. Add 1 tablespoon of the oil to the pan; swirl to coat. Add the chicken and cook, stirring often, for about 4 minutes. Add the bell pepper, scallions, garlic, and ginger to skillet and cook, stirring often, until the chicken is done and the vegetables are just tender, about 3 minutes. Transfer the chicken mixture to a plate and wipe the skillet clean with a paper towel.

Step 2

Heat the remaining 1/2 tablespoon oil in the same skillet over medium. Add the quinoa and edamame and cook, stirring constantly, until thoroughly heated, about 2 minutes. Push the quinoa mixture to the side of the skillet. Add the egg to opposite side of the skillet and cook, stirring constantly, until scrambled, about 1 minute; stir in the quinoa mixture. Add the chicken mixture and soy sauce to the skillet and cook, stirring often, until thoroughly heated, about 1 minute.

Recipe from Meals That Heal by Carolyn Williams (Tiller Press, 2019)

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