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Chicken Fried Quinoa

Chicken Fried Quinoa
PREP TIME
15 min
COOK TIME
20 min
YIELDS
4 servings

“Knowing well that this [traditionally] indulgent dish was not the type of dish we should be eating too often, I started playing around with the recipe – substituting olive oil for butter and, of course, quinoa for rice! I was instantly hooked. The crunchy texture of the tri-coloured quinoa adding that extra element that was apparently missing with the white rice. Now I can eat it all of the time without feeling guilty.”

Courtesy of Carly Spears of The Hot Plate.

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Ingredients

2
Tbsp (30 mL) olive oil
2
eggs
salt and pepper
1
small white onion, finely chopped
1
Tbsp (15 mL) garlic, minced
1
carrot, peeled and chopped
1
cup tri-colour quinoa, cooked and cooled
1
cup small broccoli florets, blanched
¼
cup (60 mL) low-sodium soy sauce (approx.)
2
boneless, skinless chicken breasts, cooked and thinly sliced
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Directions

Step 1

Heat half the oil in a large, nonstick skillet set over medium-high heat. Add the eggs; season with salt and pepper. Break the yolks without scrambling with the whites. Cook for 3 to 5 minutes or until yolks and whites are set. Transfer to a cutting board and chop; set aside.

Step 2

Heat the remaining oil in the pan set over medium heat. Add the onion and garlic. Cook, stirring often, for 5 to 7 minutes or until tender but not browned.

Step 3

Increase the heat to medium-high. Add the carrot; cook for 3 minutes. Stir in the quinoa, broccoli and soy sauce. Cook for 3 minutes or until heated through. Stir in the egg. Divide between 4 plates and top with sliced chicken. Serve with soy sauce.

Rate Recipe

My rating for Chicken Fried Quinoa
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