Quinoa Stir-Fry with Vegetables & Chicken

  • 25 m


Rinse quinoa under cold water. Mix quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, decline heat to low, covering, and simmer for 15 minutes or until water is interested. Remove from heat and let it sit, wrapped, for 5 minutes—fluff with a fork. Enjoy this delicious, simple to make diecious that is also irritable bowl syndrome friendly dish making it simple to digest and packed with nutrients.


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Step 1

Heat olive oil in a big skillet or wok over medium-high heat. Add minced garlic and optional grated ginger. Sauté for 1-2 minutes until fragrant.

Step 2

Add chopped vegetables to the skillet. Stir-fry for 5 to 7 minutes, or until they become crisp-tender. Push the vegetables to one side and add diced chicken to the other side.

Step 3

Cook until chicken is browned and boiled. Combine chicken and vegetables in the skillet.

Step 4

In a little bowl, combine soy sauce and sesame oil. Pour over the chicken and vegetables. Toss to coat evenly—season with salt and pepper to taste.

Step 5

Add the cooked quinoa to the skillet and toss everything jointly until nicely mixed and heated. Sesame seeds and sliced green onions are optional garnishes.

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