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Chicken & Veggie Quinoa Stir Fry
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| 3/4 cup | quinoa, rinsed |
| 1 tbsp + 1 tsp | vegetable oil |
| 1 small | carrot, julienned |
| 1 | red bell pepper, julienned |
| 2 tsp | grated ginger |
| 1 clove | garlic, thinly sliced |
| 1/8 tsp | red pepper flakes |
| 2 cups | mixed veggies, (broccoli, snow peas, asparagus, etc) |
| 1/4 tsp | black pepper |
| 1 large | egg, beaten |
| 4 oz | cooked chicken breast, chopped |
| 2 | scallions, chopped |
| 1/2 cup | cilantro, coursely chopped |
| 2 tbsp | soy sauce |
| Juice of 1/2 | lime |
Cook the quinoa according to package diections. Set aside.
Heat 1 tbsp of oil in wok over medium-high heat. Add the carrots and bell pepper and cook, stirring occassionally, until softened slightly. Add the ginger and garlic, and stir-fry for 30 seconds. Stir in the red papper flakes and mixed vegetables, plus the black pepper.
Remove vegetables from the wok and set aside. Return the pan to heat, and add 1 tsp of oil. Add the quinoa and egg, and stir-fry to cook, 30 seconds. Return the vegetables to the pan along with the chicken, scallions, cilantro, soy sauce and lime juice. Sir to combine and cook, stirring occassionally, for 1 minute.
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