Quinoa Chicken Fried "Rice"

As you can see by the number of recipes with quinoa in them, I have definitely been on a quinoa kick lately. I just love how versatile it is, and with such a great health profile, it's hard not to want to try out every quinoa recipe I see! For those of you who are new to quinoa (pronounced keen'-wa), it is a gluten-free, nutty grain that is a complete protein which is high in fiber, low in calories and high in iron, magnesium and calcium.

My husband and kids are super picky eaters, which makes it tough for me to keep our weekly menus interesting. I always feel like I am bored of chicken, and looking for new ways to keep it interesting. This was something different from our usual chicken dinners, and was a winner with everyone! And as a bonus, it was ridiculously fast and easy! Definitely going to add it to the regular dinner rotation.

 

1 C dry quinoa (cooked in 2 C chicken broth or water)
2 Tbsp sesame oil
1 16 oz package frozen baby carrots and peas, thawed
2-4 stalks green onions, chopped
2 eggs, fried
1 lb chicken, cubed
1 tsp minced garlic
1/2 tsp minced ginger
low sodium soy sauce to taste

Heat 2 C chicken broth or water and 1 C dry quinoa in a small saucepan until it comes to a rolling boil. Reduce heat to a simmer, cover and continue cooking for an additional 10-15 minutes, or until liquid is absorbed.

Meanwhile, heat sesame oil in a large non stick skillet over medium high heat. Cook chicken and garlic until chicken is no longer pink. Add ginger and continue cooking for another 2 minutes.

While chicken is cooking, crack both eggs into another small frying pan sprayed with non-stick cooking spray and fry them until done.

Add fried eggs, thawed carrots and peas and cooked quinoa to the pan with the chicken. Pour soy sauce on top and stir to combine (I do about two turns around the pan of soy sauce). Sprinkle with green onions and enjoy!