SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 231.5
  • Total Fat: 6.2 g
  • Cholesterol: 87.2 mg
  • Sodium: 511.4 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 16.4 g

View full nutritional breakdown of Fried Quinoa with Teriyaki Chicken calories by ingredient
Report Inappropriate Recipe

Fried Quinoa with Teriyaki Chicken

Submitted by: FITJEANNA

Introduction

Like fried rice, but better! Like fried rice, but better!
Number of Servings: 6

Ingredients

    *Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup (remove)
    Coconut Milk (Silk), 1 cup (remove)
    Chicken Broth, 1 cup (8 fl oz) (remove)
    Chicken Breast (cooked), no skin, 1 breast, bone and skin removed (remove)
    Shallots, 3 tbsp chopped (remove)
    Ginger Root, 2 tsp (remove)
    Pineapple, fresh, 1 cup, diced (remove)
    Egg, fresh, 2 large (remove)
    *Soy Sauce, 2 tbsp (remove)
    Lime Juice, .5 wedge yields (remove)
    Peanuts, dry-roasted, .5 cup (remove)
    *Snap peas, 1 cup (remove)
    Cilantro, raw, 3 tbsp (remove)

Directions

Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth, then bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes.
Meanwhile, heat a large wok or skillet over medium-high heat and spray with non-stick spray. Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly as to not burn the garlic.
Add peas, pineapple tidbits, and cilantro and cook for 1 additional minute.
Push the ingredients to the sides of the wok to create a clear space in the center. Whisk the eggs together in a small bowl, then pour into the wok. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.
Add cooked quinoa, soy sauce and lime juice to the wok, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped peanuts on top.

Serving Size: 6 1-cup servings






Great Stories from around the Web


Rate This Recipe