Jarred’s Chicken Fried Quinoa
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Serves 4
Ingredients:
- 2 tbs. olive oil, divided
- 2 cups cooked quinoa (directions below)
- Broccoli, cut into florets
- Mushrooms, assortment of your favorite, cut into slices
- Vidalia onion, sliced
- Red pepper, cut into cubes
- 4 pieces of deboned chicken, cubed or cut into strips
- 1 1/2 tsp. dried oregano
- 1 tsp. garlic powder
- Ground pepper, to taste
- 2-4 tbs. low sodium tamari
Directions:
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!