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Chicken Fried Quinoa

Quinoa pilaf with chicken and vegetables - stock photo
Getty Images
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.

 

Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.

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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.

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My rating for Chicken Fried Quinoa
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