Quinoa Stir Fry With Vegetables And Chicken Recipes

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QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN



Quinoa Stir-Fry with Vegetables and Chicken image

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

3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce

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.

CHICKEN WITH QUINOA AND VEGGIES



Chicken with Quinoa and Veggies image

A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini.

Provided by kmo1070

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 cup rinsed quinoa
2 cups chicken broth
2 tablespoons extra-virgin olive oil
2 garlic scapes, chopped
1 small onion, chopped
2 skinless, boneless chicken breast halves - cut into strips
2 tablespoons extra-virgin olive oil
1 zucchini, diced
1 tomato, diced
4 ounces crumbled feta cheese
8 fresh basil leaves
1 tablespoon lime juice

Steps:

  • Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
  • Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 34.8 g, Cholesterol 58.8 mg, Fat 23.6 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 3.6 g

MEXICAN QUINOA WITH CREAMY CHICKEN AND VEGETABLES



Mexican Quinoa with Creamy Chicken and Vegetables image

This dish has a Mexican flavor to it. The chicken mixture can also be wrapped and served in a tortilla. Garnish with crushed tortilla chips if desired.

Provided by Kristina S.

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 4

Number Of Ingredients 17

2 ¼ cups water, divided
1 cup quinoa
2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, crushed, divided
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground paprika
¼ teaspoon red pepper flakes
4 chicken tenders, cut into chunks
¼ cup frozen corn
¼ cup frozen green peas
¼ cup frozen mixed bell peppers
¼ cup coarsely chopped fresh spinach
1 tablespoon milk
1 tablespoon all-purpose flour
2 limes, juiced

Steps:

  • Bring 2 cups water and quinoa to a boil in a saucepan over medium heat. Simmer until quinoa is tender, 15 to 20 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes with a wooden spoon. Add chicken; cook and stir for about 5 minutes. Pour in remaining 1/4 cup water. Cover and cook for 15 minutes.
  • Stir corn, peas, peppers, and spinach into the skillet. Cover and cook for 5 minutes more. Mix milk and flour together and pour into the skillet; cook and stir for 2 minutes.
  • Divide quinoa among 4 serving plates. Scoop chicken and vegetable mixture on top. Whisk lime juice and remaining garlic together in a bowl; drizzle over each serving.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 37.9 g, Cholesterol 31.5 mg, Fat 11.1 g, Fiber 4.9 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 639.1 mg, Sugar 2.5 g

QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN



Quinoa Stir-Fry With Vegetables and Chicken image

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

3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons freshly grated ginger
1 garlic clove, sliced
1 small red chili pepper, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breasts, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce

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

STIR FRY OF QUINOA AND VEGETABLES



Stir Fry of Quinoa and Vegetables image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil
1 carrot, peeled and cut into 1/4inch dice
1/2 red, green and yellow bell pepper, cut into 1/4inch dice
1 stalk celery, cut into 1/4-inch dice
1 minced clove garlic
1 cup canned black beans, drained and rinsed
2 cups cooked quinoa
Salt and freshly ground black pepper
1/2 cup chopped roasted pecans
2 tablespoons minced fresh mint

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.

CHICKEN STIR-FRY OVER QUINOA



Chicken Stir-Fry over Quinoa image

Simple yet delicious, this chicken stir-fry is cooked in KRAFT Lite Asian Toasted Sesame Dressing and served with quinoa.

Provided by My Food and Family

Categories     Home

Time 1m

Number Of Ingredients 8

2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups fresh blanched vegetables (I used snow peas, broccoli and a red pepper or can substitute 3 cups frozen stir-fry veggies)
2 cloves garlic, minced
2 Tbsp. soy sauce
1/2 cup KRAFT Lite Asian Toasted Sesame Dressing
1 can (8 oz.) water chestnuts
3 cups cooked quinoa

Steps:

  • HEAT oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry until chicken browned.
  • ADD blanched fresh vegetables (I used snow peas, broccoli, and red pepper strips); stir-fry 5 to 7 min. or until peppers and broccoli are crisp-tender and chicken is done. Add water chestnuts, dressing and soy sauce; stir-fry 3-5 min. or until heated through.
  • SERVE over prepared, warm quinoa.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN AND VEGETABLES WITH QUINOA



Chicken and Vegetables with Quinoa image

Looking for a filling dinner idea? Then check out this chicken, veggies and quinoa recipe that's made easily on a stove top in just 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1 1/3 cups uncooked quinoa
2 2/3 cups water
2/3 cup chicken broth
2 cups (1-inch pieces) fresh green beans
1/2 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1 tablespoon olive oil
1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup bite-size strips red bell pepper
1/2 cup sliced fresh mushrooms
1/2 teaspoon dried rosemary leaves
1/4 teaspoon salt
2 cloves garlic, finely chopped

Steps:

  • Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
  • In 2-quart saucepan, heat water to boiling. Add quinoa; return to boiling. Reduce heat to low. Cover; cook 12 to 16 minutes or until liquid is absorbed.
  • Meanwhile, in 12-inch nonstick skillet, heat broth to boiling over high heat. Add green beans and carrots. Reduce heat to medium-high. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender.
  • Stir oil, chicken, bell pepper, mushrooms, rosemary and salt and garlic into vegetables. Cook over medium-high heat 8 to 9 minutes, stirring frequently, until chicken is no longer pink in center. Serve over quinoa.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 6 g, TransFat 0 g

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Top Asked Questions

How do you cook quinoa for stir fry?
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.
How to cook quinoa with garlic and vegetables?
Instructions Cook the quinoa according to package directions. Boil or steam the veggies for about 2 minutes. Heat the oil in a wok or a frying pan and cook the garlic over medium-high heat for about a couple of minutes. Add the cayenne powder and the veggies and cook for another 2 minutes, stirring frequently.
How do you cook quinoa with eggs and chicken?
Remove the cooked eggs to the plate with the chicken and vegetables. Add the remaining 1 1/2 tablespoons olive oil to the skillet and increase the heat to high. Add in the quinoa and stir to coat it with the oil. Spread it into as flat of a layer as you can.
How to cook quinoa and carrots in a pan?
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.

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