Chicken And Quinoa Stir Fry Food

CHICKEN STIR-FRY OVER QUINOA

Steps:

• HEAT oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry until chicken browned.
• ADD blanched fresh vegetables (I used snow peas, broccoli, and red pepper strips); stir-fry 5 to 7 min. or until peppers and broccoli are crisp-tender and chicken is done. Add water chestnuts, dressing and soy sauce; stir-fry 3-5 min. or until heated through.
• SERVE over prepared, warm quinoa.

QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN

Steps:

• Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN

Steps:

• Place quinoa in a small saucepan, toast over medium heat (quinoa will turn golden brown and will pop as it is toasting.).
• Stir in 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
• Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.
• Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
• Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

GINGER CHICKEN STIR-FRY

Steps:

• Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.

GARLIC CHICKEN WITH QUINOA

Steps:

• Cook the quinoa in the chicken broth as you would prepare rice (stovetop, microwave, or rice cooker), mixing in the basil just before serving.
• Heat oil in a wok and stir fry the chicken till browned, about 5 minutes.
• Add vegetables; stir fry 2 minutes.
• Add garlic, salt, pepper; continue to stir fry till peppers are slightly limp.
• Top the quinoa with the stir fry mixture and serve hot.

QUINOA VEGETABLE STIR-FRY

Steps:

• Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours.
• Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions; cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.

QUINOA STIR FRY WITH SPINACH & WALNUTS

Steps:

• Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
• Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden (about 10 minutes) Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
• Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
• When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil. Serve warm.

PINEAPPLE-CASHEW-QUINOA STIR-FRY

Steps:

• PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
• Cover, place over high heat,and bring to a boil.
• Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
• Uncover, fluff, and let cool.
• For best results,place the quinoa in an airtight container and refrigerate overnight.
• If you're in a hurry, chill the covered quinoa for at least an hour.
• When ready to use, break up any chunks of the cold quinoa with a fork.
• PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
• Have ALL of your ingredients chopped and easily within reach.
• Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
• Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
• When the garlic starts to sizzle, add the sliced chile pepper and ginger.
• Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
• Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
• Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
• In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
• Pour over the quinoa mixture.
• Stir to incorporate completely and coat the quinoa.
• Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
• Serve with lime wedges and additional soy sauce, to season individual servings to taste.

ASIAN QUINOA STIR-FRY

Steps:

• Cook the quinoa following pack instructions and leave to cool.
• In a large frying pan or wok, pour in the sesame oil, onion, garlic, ginger, ground coriander and tamari and fry on a medium-high heat for 2 mins until the moisture starts to evaporate, then add 3 tbsp water. Leave to fry for 1 min more, add the pepper and fry for another 2 mins.
• Add 4 tbsp water then after 2 mins, add the green beans and 125ml water.
• After another 2 mins, add the courgette, 125ml water and leave to cook for 3 mins, then take off the heat.
• Make the dressing by putting all the ingredients in a jug and whisking until smooth. Mix the quinoa into the veg, add the dressing and mix together with the sesame seeds. Stir through the coriander to serve.

CHICKEN, SWEET POTATO, AND QUINOA STIR-FRY

Steps:

• Chop up all the vegetables. But don't combine them, keep each separate.
• Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed. About 12-15 minutes.
• Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat and cook until just tender, about 5 minutes. Drain and keep warm. I add them to the cooked quinoa, and cover the pot to keep warm.
• Heat a large nonstick frying pan or wok over medium high heat. Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth). Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two). Remove to a bowl and keep warm.
• Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper. Cook, stirring occasionally for about 1 minute. Add bell pepper, garlic and cumin. Continue cooking until veggies soften, about 2-3 minutes. If desired, add 1/2 cup chicken broth to make the dish more moist.
• Stir in peas and chicken and cook 2 minutes.
• Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes.
• Remove from heat. Stir in cilantro, salt, black pepper.
• Serve with a squeeze of lime juice if desired.

CAJUN SPICED CHICKEN WITH QUINOA

Steps:

• Melt the coconut oil in a wok or large frying pan over a medium-high heat. Add the peppers and stir-fry for 2-3 mins or until they start to soften.
• Increase the heat to high and add the chicken along with the Cajun seasoning. Fry for 3-4 mins more or until the chicken is cooked. (Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits.)
• Microwave your quinoa following pack instructions. Stir the remaining ingredients through the quinoa, then pile onto a plate and top with the chicken and pepper mix.