QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.
Provided by Kerri Conan
Categories Chicken Egg Ginger Soy Stir-Fry Kid-Friendly Dinner Quinoa Bell Pepper Carrot Healthy Cilantro Simmer Boil Green Onion/Scallion Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon 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 leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 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, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
STIR FRY OF QUINOA AND VEGETABLES
Steps:
- Heat the olive oil in a large skillet. Add the carrot, bell peppers, and celery and saute for 5 minutes or until tender but still crisp. Stir in the garlic, black beans and quinoa and cook until for a few minutes or until heated up. Season to taste with salt and pepper. Remove skillet from the heat and stir in pecans and mint.
STIR-FRIED QUINOA WITH VEGETABLES AND TOFU
I've substituted cooked quinoa here for rice. You can use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course
Time 15m
Yield Serves four
Number Of Ingredients 13
Steps:
- Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients. Cut the tofu slices into 1/2-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels.
- In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute.
- Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 15 grams, Carbohydrate 65 grams, Fat 19 grams, Fiber 12 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1227 milligrams, Sugar 7 grams
QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN
Make and share this Quinoa Stir-Fry With Vegetables and Chicken recipe from Food.com.
Provided by swissms
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place quinoa in a small saucepan, toast over medium heat (quinoa will turn golden brown and will pop as it is toasting.).
- Stir in 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
- Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 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, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
Nutrition Facts : Calories 257, Fat 7.8, SaturatedFat 1.4, Cholesterol 70.6, Sodium 596.7, Carbohydrate 29.1, Fiber 5, Sugar 4.2, Protein 17.4
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