Quinoa Stir-Fry with Vegetables and Chicken

At one of the houses down the road from where I'm staying right now, there's a big German Shepard that apparently likes to chase cars. I don't see him every morning, but on the mornings that I do he usually chases my car for the length of their property. As I approached this morning, I saw him standing along the road stretching out his back legs and front legs before he took off after my car. It was almost like he had to make sure he was ready to go =)

I'm not sure what the German Shepard has to do with this quinoa, but I thought it was a cute story. Maybe you could think of it as "running fuel" as quinoa is definitely toted for its health benefits. 

I have had this recipe bookmarked from Self.com for quite some time. I saved it before I really got into cooking with quinoa, and even after that, I waited to make it until I was visiting the hubby in AZ. I'm not big into making full meals for just myself because I tend to get bored with it before I am finished eating the leftovers. One or two days is okay, but a full week of leftovers is a little much. 

Our verdict: Definitely a repeat. It is kind of like a healthier, veggie-packed fried rice. As long as you have some pre-cooked chicken, it also comes together pretty quickly. There is quite a bit of chopping to cut up all the veggies, but if you time it out while you are cooking the quinoa, it could easily slide in at less than 30 minutes. I realize that this isn't necessarily the best timing to post a recipe containing eggs, but as long as you cook them thoroughly, you'll be just fine. Enjoy!

(Printable Recipe)

Quinoa Stir-Fry with Vegetables and Chicken
Adapted from Self.com

Ingredients: 
3/4 c. quinoa, rinsed
1/2 tsp. salt, divided
1 Tbsp. vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded, and chopped
2 tsp. grated ginger
2 cloves garlic, minced
1 small red chile, chopped and seeded
2 c. snow peas, trimmed
1/4 tsp. black pepper
1 egg, beaten
4 oz. chicken breast, grilled or just leftover chicken
2 scallions, chopped
1/2 c. cilantro
1 Tbsp. low-sodium soy sauce

Place quinoa in a small saucepan with 3/4 c. 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 set aside uncovered.

Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens or about 1 minute. Add bell pepper, ginger, garlic, and chile; cook stirring frequently, about 2 minutes. Add peas and sprinkle with remaining 1/4 tsp. salt and pepper and cook, stirring frequently, about 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, cilantro, and soy sauce; cook 1 minute longer. Serve warm.