Description
Delicious and heart-healthy!
Ingredients
- 3/4 cup organic quinoa
- 1 1/2 cups water
- 1 tablespoon canola oil
- 1 small carrot, sliced thin
- 1 red bell pepper, diced
- 2 teaspoons grated ginger
- 2 cups snow peas
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 egg, beaten
- 4 ounces cooked chicken or leftover turkey
- 2 green onions, chopped
- 1/2 cup cilantro
- 1 tablespoon soy sauce
Instructions
Hands-on Time: 20 minutes
Servings: 4
- Rinse drain quinoa and place it in a small pot with water. Bring to boil, then reduce heat to low and cover. Let simmer 15 minutes until all water is absorbed. Remove from heat and fluff with a fork.
- Heat oil in a large skillet over medium-high heat. Cook carrot until slightly soft. Add bell pepper, ginger, and garlic; cook for 2 minutes, stirring frequently. Add peas, pepper, and salt, cooking and stirring for another minute.
- Remove vegetables into a bowl and return to the skillet to the heat. Add egg and cooked quinoa. Stir constantly until the egg is evenly distributed, about 2 minutes. Add chicken, scallions, cilantro, soy sauce, and vegetable mix. Cover for 1 minute to heat through.