I found this recipe on the Handle the Heat blog, and it has become one of my very favorite meals. It has a mild, satisfying flavor and texture that fills you up, tastes great, and leaves me feeling blissfully content every time. Originally published by Self.com, I have adjusted it very slightly by adding a little more Quinoa hot chile, and Soy Sauce. If found that the original proportions didn’t quite feed four hungry people. Now it does. By the way, I haven’t tried yet, but I suspect that this recipe would taste great with grilled salmon, shrimp, or scallops in place of the grilled chicken.
Ingredients
- 1 1/4 cup quinoa
- 2 1/2 cups water, seasoned with 1/2 teaspoon of salt
- 1/2 teaspoon salt, divided
- 1 tablespoon vegetable oil
- 1 small carrot, shredded
- 1 medium red bell pepper, sliced into strips
- 2 teaspoons grated ginger
- 1 clove garlic, minced
- 2 small red chiles, chopped (optional)
- 2 cups snow peas, trimmed
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 4 oz grilled chicken breast, chopped
- 2 scallions, chopped
- 1/2 cup fresh cilantro
- 2 tablespoons soy sauce
Directions
Bring the salted water to a boil, covered. Mix in quinoa, and reduce heat to low. Keep covered, and simmer for about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil and chiles in a large skillet over medium-high heat. Add the peppers, and cook for about two minutes. Next, add the carrots, peas, ginger, and garlic. Continue to saute, stirring frequently, until the veggies have just begun to soften. Remove vegetables and return skillet to heat; add a little oil. Scramble the eggs, then add them to the pan. Cook until done, then add quinoa. Toss the egg and quinoa together, breaking up the eggs. Add vegetables, grilled chicken, scallions, cilantro and soy sauceand cook for another minute or so. Season, if needed, with salt, pepper, and hot chile sauce. Divide stir-fry among 4 bowls; serve warm.