Healthy weeknight dinners can come together fast with just a minimal amount of planning. One of my favorite meal planning hacks is to roast one or two chickens at the beginning of the week, and repurpose leftovers for breakfast, lunch, and dinner the next several days.
This Fried Quinoa is a healthy take on classic fried rice. Replacing the rice with quinoa bumps up the protein level, so you can stretch the leftover chicken further. There’s also plenty of veggies to pack in the vitamins and fiber, and keep everyone feeling full and satisfied.
Ditch the takeout and be confident that every ingredient on your plate is up to your standards for staying on track and eating clean in 2017!
Fried Quinoa with Chicken
Makes 4 Servings
2.5 cups cooked quinoa
1 cup cooked chicken, chopped
2 eggs, beaten
2 carrots, peeled and diced
4 scallions, chopped
2 cloves garlic, finely chopped
1.5 cups broccoli, chopped
½ cup frozen green peas
3 tablespoons sesame oil
3 tablespoons low sodium tamari (or soy sauce, or Coconut Aminos)
½ teaspoon ground ginger
Salt and pepper to taste
½ teaspoon chili flakes (optional)
Lime (for serving)
1. Heat 2.5 tablespoons of the sesame oil in a wok or other pan over medium high heat. Add the white and light green parts of the scallions to the pan along with the carrots, and garlic. Saute for about 2 minutes and add the broccoli, cooking for an additional 2-3 minutes.
2. Add the tamari, ground ginger, quinoa, chicken, optional chili flakes, and peas and mix to combine. Allow everything to warm through.
3. Make a small hole in the middle of the pan and add the remaining ½ tbs of sesame oil and the beaten eggs. Scramble the eggs until they are cooked through, and then mix everything in the pan to combine. Taste and season with salt, pepper, or additional tamari.
4. Top with dark green parts of the scallions and serve with lime wedges.