Chicken and Vegetable Quinoa Stir-Fry
- 3/4 cup quinoa, rinsed
- 1 Tbsp + 1 tsp vegetable oil
- 1 small carrot, cut into 1-inch lengths, julienned
- 1 medium red bell pepper, cut into 1-inch lengths, julienned
- 2 tsp grated ginger root
- 1 clove garlic, thinly sliced
- 1/8 tsp mild red pepper flakes
- 2 cups mixed vegetables
- 1/4 tsp fresh black pepper
- 1 large egg, beaten
- 4 oz cooked chicken breast, chopped
- 2 scallions, chopped
- 1/2 cup cilantro, roughly chopped
- 2 Tbsp reduced-sodium soy sauce
- Juice of 1/2 lime
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot, small (1)
- Cilantro (1/2 cup)
- Garlic (1 clove)
- Ginger, root (2 tsp)
- Lime, Juice of (1/2)
- Red bell pepper, medium (1)
- Scallions (2)
- Meat
- Chicken breast, cooked (4 oz)
- Condiments
Soy sauce, reduced-sodium (2 Tbsp)
- Cooking & Baking
- Black pepper, fresh (1/4 tsp)
- Red pepper flakes, mild (1/8 tsp)
- Vegetable oil (1 1/3 Tbsp)
- Pasta & Grains
- Quinoa (3/4 cup)
- Refrigerated
- Egg, large (1)
- Frozen
- Mixed vegetables (2 cups)
Preparation
Read recipe preparation on theperfectpantry.com
Social Stats
71.6Rating
1-100
1-100
13Tweets
86Facebook
Shares
Shares
27StumbleUpon
Views
Views
7,268PinterestPins
Recipe Stats
Published February 5, 2012 (1 year ago).
62 people saved this recipe.
