Stir Fry Of Quinoa And Vegetables Recipes

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

Ingredients

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.

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

Ingredients

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

Ingredients

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.

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