Quinoa Fried Rice
Incredibly flavorful Peruvian-Style Quinoa Fried "Rice". A healthy stir-fry loaded with fresh vegetables, chicken, egg, and delicious quinoa. It's the perfect meal prep recipe!
Servings 4 people
Calories 437kcal
Ingredients
- 1.5 cup quinoa
- 0.5 tsp sea salt
- 1/2 Tbsp avocado oil
- 10 oz boneless skinless chicken thighs
- 4 eggs
- 1 red bell pepper
- 1 yellow bell pepper
- 2 carrots
- 2 spring onions
- 2 cloves garlic
- 1 Tbsp grated ginger
- 1 Tbsp ají amarillo
- sea salt
- pepper
- soy sauce
Instructions
- Add 1.5 cups quinoa, 1/2 tsp sea salt, and 1.5 cups water to the Instant Pot and stir until all the seeds are submerged in the water. Add the lid, turn the valve to the sealing position, and set to 1 minute on high pressure. Then let the pressure release naturally.
- In the meantime, preheat a large pan over medium heat and while heating cut chicken thighs into bite-size cubes. Once the pan is hot, add a drizzle of avocado oil and then fry the cubed chicken until golden brown and cooked through. Season with sea salt and pepper right after adding the chicken to the pan.
- While the chicken is cooking you can chop the veggies into small dice and then set aside. And slice the spring onion and finely mince the garlic and ginger. Set the dark green part of the spring onion aside for garnishing and add the white and light green part to the garlic and ginger.
- Add 4 eggs to a bowl, season lightly with sea salt and pepper, and whisk until well combined.
- The chicken should be cooked through by now. Remove it from the pan and set it aside. Add the whisked eggs to the pan with all the chicken pan juices and cook as if cooking a pancake. 2-3 minutes on one side, then flip and cook another minute or two on the other.
- Remove the egg pancake from the pan and set aside. Add a little bit of the chicken juices accumulated in the bowl you set the chicken aside back into the pan, then add the sliced white part of the spring onion, and the minced garlic and ginger to the pan, as well as ají amarillo and stir-fry for about 1 minute. Then add the rest of the chopped veggies and stir-fry until bright in color.
- Cut the egg pancake into bite-size pieces and add to the cooked quinoa. Add the chicken and veggies, too. Season with soy sauce and mix well.
- Sprinkle with the sliced dark green part of the spring onion and enjoy!
Video
Nutrition
Calories: 437kcal | Carbohydrates: 50g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 231mg | Sodium: 445mg | Potassium: 849mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6401IU | Vitamin C: 97mg | Calcium: 81mg | Iron: 5mg