Stir-Fried Quinoa with Chicken

Ingredients

• Carrot1/4 medium (15 g)
• Mung Bean Sprouts1/4 cup (23 g)
• Snow Peas1/2 cup (50 g)
• Egg1 count (55 g)
• Chicken80 g
• Garlic1/2 clove (2 g)
• Oil1 tablespoon (10 ml)
• Quinoa1 cup (200 g)
• Soy Sauce1 tablespoon (14 g)
• Bell Pepper2 slice (20 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Wash the vegetables and peel the carrot.

3. 3

   Step 3

   Dice the carrot and cut the bell pepper and the snow peas into small pieces. Set aside.

4. 4

   Step 4

   Separately, season the chicken with salt and pepper. Crack the egg into a bowl and beat.

5. 5

   Step 5

   Heat a pan over medium heat. Once heated, add a few drops of oil, spread and add the egg.

6. 6

   Step 6

   Once the bottom is set, flip the omelet and let it cook for 1 more minute. Remove the omelet and cut into pieces.

7. 7

   Step 7

   In the same pan, add another few drops of oil and add the chicken. Cook for 4 minutes per side, remove and cut into bite size pieces.

8. 8

   Step 8

   Add the remaining oil in the same pan and add the carrot. Cook for 2 minutes over medium heat.

9. 9

   Step 9

   Add the garlic along with the bell pepper, mung bean sprouts and snow peas. Stir and let cook for 5 minutes.

10. 10

    Step 10

    Next, add the cooked quinoa gradually and mix well.

11. 11

    Step 11

    Add the chicken to the tortilla and mix. Season with soy sauce, salt and pepper to taste. Mix well.

12. 12

    Step 12

    Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stir-Fried Quinoa with Chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.