Delicious and heart-healthy!


  • 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


Hands-on Time: 20 minutes
Servings: 4

  1. 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.
  2. 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.
  3. 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.