Fried Quinoa with Teriyaki Chicken
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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
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
Nutritional Info 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
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