Over the past year, I've discovered several new foods and cooked with many things I've never used before. It's very exciting! I want to keep adding to my repertoire of grains recipes, so I chose a quinoa dish this time. It's supposed to be easy to cook and is very nutritional - not only is it a complete protein with all nine essential amino acids, but it's also low GI, and a good source of magnesium, phosphorus, and manganese. Packing a punch like that makes me think it would be ideal to use in vegetarian meals. For now, though, a chicken stir-fry recipe:
3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast, chopped [note to self: "grilled" means already cooked when you start this recipe...]
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce
Directions
1. 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.
2. 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.
3. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
4. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
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