Quinoa Stir Fry with Vegetables and Chicken

1/4 cup quinoa, rinsed
1/4 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1/2 medium red bell pepper, cored, seeded and chopped
1 teaspoons grated ginger
1 clove garlic, sliced
1 cups snow peas, trimmed
1/8 teaspoon black pepper
1/2 egg, beaten
3 ounces shredded chicken
1 scallion, chopped
1/4 cup cilantro
1/2 tablespoon soy sauce

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic; cook, stirring frequently, about 2 minutes.
Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.
Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user KRISTAFROMVISTA.