The holidays can bring more complicated cooking adventures and heavier meals than usual. Enjoying leisurely dinners with friends and family is a wonderful way to spend time together. But on your “off” nights, you may want something quick and healthy that you can toss in a pan and be done with it.
This recipe is a healthier variation on chicken fried rice, swapping quinoa for the white rice to boost protein and fiber, and adding more vegetables. Want even more veggies? Throw in a little diced zucchini or a few broccoli florets (cut them small, so they cook quickly). If you’re looking to reduce your meat intake, you can use a package of extra-firm tofu, cubed, instead of the chicken.
Chicken Fried Quinoa
Prep time: 20 minutes
Cook time: 10 minutes
- 1 1/2 Tbsp sesame oil
- 1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch pieces
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped scallions
- 2 garlic cloves, minced
- 1 tsp minced fresh ginger
- 2 1/2 cups cooled cooked quinoa
- 3/4 cup frozen shelled edamame, thawed
- 1 large egg, lightly beaten
- 1/4 cup gluten-free lower-sodium soy sauce or tamari*
- Optional: additional chopped scallions and toasted sesame seeds for garnish
- Heat a large skillet over medium-high. Add 1 Tbsp of the oil to the pan; swirl to coat. Add the chicken and cook, stirring often, for about 4 minutes.
- Add the bell pepper, scallions, garlic, and ginger to skillet and cook, stirring often, until the chicken is done and the vegetables are just tender, about 3 minutes. Transfer the chicken mixture to a plate and wipe the skillet clean with a paper towel.
- Heat the remaining 1/2 Tbsp oil in the same skillet over medium. Add the quinoa and edamame and cook, stirring constantly, about 2 minutes. Push the quinoa mixture to the side of the skillet.
- Add the egg to opposite side of the skillet and cook, stirring constantly, until scrambled, about 1 minute; stir in the quinoa mixture.
- Add the chicken mixture and soy sauce to the skillet and cook, stirring often, until thoroughly heated, about 1 minute.
- Sprinkle with more chopped scallions and sesame seeds, if using.
*Want a more deeply-flavored, complex sauce? Omit the tamari and make a batch of the sauce from this recipe.
Adapted from Cooking Light