This is a great healthy recipe to add into your dinner rotation. It taste great & makes enough to be enjoyed for leftovers as well. You can use any vegetables you like (red peppers are added above) peas, carrots and onion are good staples to use. Ingredients and preparation listed below.
1 pound of chicken, uncooked & chopped (or cooked & shredded)
1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
2 cups water or low-sodium chicken stock (enhances flavor)
½ small yellow onion, chopped
½ cup carrots, peeled and chopped
½ cup celery, chopped (or 3 scallions, chopped & divided)
3 garlic cloves, minced (or 1½ tablespoon of pre-minced)
½ teaspoon fresh ginger, minced (optional)
1 tablespoon EVOO (extra virgin olive oil)
1 - 3 tablespoons of low sodium soy sauce
2 eggs, lightly scrambled (still raw)
½ cup frozen peas, thawed
1) Bring quinoa and water or chicken stock to a boil in a medium saucepan. Cover & reduce to a simmer. Season with sea salt or garlic salt.
2) Simmer for 12-15 minutes until quinoa is fluffy and cooked through, stirring occasionally. Remove from heat and let set for five minutes or so. Fluff with a fork. *You can pre-make the quinoa and even store in the fridge overnight in a tightly sealed container.
3) Heat olive oil in a large sauté pan over a medium-high heat. Add uncooked chicken, garlic, ginger & 1 tablespoon soy sauce. Cook about 4-6 minutes stirring with spatula or wooden spoon until chicken is mostly cooked through. Add onion, carrot & celery (reduce heat if necessary & cook 2-4 minutes until vegetables soften). Add the pre-cooked quinoa and additional soy sauce, mix & stir-fry until incorporated (about 2 minutes). Make a hole in the center of the quinoa, pour eggs in & scramble. Throw in peas, then toss everything together until mixed. Remove from heat & serve.