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My son Jarred really likes quinoa and has been wanting to make a stir fry with it as the base for a while now. He only had one request – if I could make the quinoa for him.
After he made this dish, he took a picture, sent it to me and told me that he will bring me some the next day. He made a huge batch and used all of the 3 cups of cooked quinoa (which was a little too much unless you add more veggies). I was lucky that he put aside some for me because he ate most of it! I have to say, it was delicious!
This recipe is so simple and remember, you could swap the veggies for ones you like, add more, add less, adjust your seasonings – it all works!!
I’d love to hear from you! Have you ever stir fried quinoa?
Please feel free to share your ideas and tips in the comments below:)
Print This Recipe
Heat a wok or large skillet on low and when the pan is warm, add 1 tablespoon olive oil. Sauté the vegetables on low heat for about 5 minutes; just until tender.
Push the vegetables to the sides of the pan, raise the heat to medium and add 1 tablespoon olive oil to the center of the pan. Cook and stir the chicken pieces until slightly pink on the inside, about 5 minutes.
Lower the heat and add the cooked quinoa to the pan along with the spices and 2 tablespoons of the tamari. Mix well and let cook for a few minutes until the chicken is no longer pink inside. Add more tamari if needed, mix well and then serve.
To Make Quinoa:
Bring 1 1/4 cups of water and 1 cup of quinoa to a boil in a medium saucepan. Once it starts to boil, turn the heat to low, cover the pan and cook for 12 minutes. Turn the heat off and leave the covered pot on the stove for 15 minutes. Fluff with a fork and allow the quinoa to cool. This makes approximately 3 cups of cooked quinoa. Leftover cooked quinoa freezes great in a freezer baggie!