Posted on

17 September 2012

by

ewfood

3/4 cup quinoa

1 cup water

1 oz. vegetable oil

1 red bell pepper, julienned

1 small carrot, julienned

1 clove garlic, sliced

2 tsp. grated ginger root

1/8 tsp. mild red pepper flakes

10oz. mixed vegetables (broccoli florets, snow peas, asparagus, etc.)

Black pepper

1 large egg, beaten

4 oz. cooked chicken breast, chopped

1oz. soy sauce

2 spring onions, chopped

2oz. coriander, roughly chopped

Juice of ½ lime

1

<em>For the quinoa</em>: Rinse the quinoa once
2

Add the quinoa and water to a saucepan and bring to boil on a high heat
3

Once it reaches a boiling point reduce the heat to medium and simmer until the water has been absorbed
4

Set aside for 5 minutes and fluff with a fork
5

<em>
6

For the stir-fry</em>: Heat half the oil in a wok and add the carrots and bell pepper, cook until softened
7

Add the garlic and ginger and stir-fry for half a minute
8

Stir in the red pepper flakes, black pepper and mixed vegetables
9

Remove vegetables from the wok and set aside
10

Return the pan to heat, and add the remaining oil
11

Add the quinoa and egg, and stir-fry to cook the egg
12

Return the vegetables to the pan along with the remaining ingredients
13

Stir to combine, and cook, stirring occasionally, for 1 minute.