Dinner

Quinoa Stirfry is for Dinner.

Quinoa Stirfry takes 5 minutes to prepare.

Quinoa Stirfry takes 20 minutes to cook.

Quinoa Stirfry makes 3 servings.

The ingredients for Quinoa Stirfry are:

-1 C. Trader Joe's Organic Quinoa
-2 C. Water
-1 med-lge Onion, diced - split in 2 piles (1 slightly smaller)
-16 oz bag Mixed Vegetables - I used Trader Joe's Hodepodge blend
-1 Perdue Individually wrapped Frozen Chicken Breast
-3-4 Tbsp. (eyeballed) of Trader Joe's Soyaki
-Salt & pepper to season chicken only.
-1 Tbsp of Olive oil

Here is how you make Quinoa Stirfry:

- Add 1 C Quinoa to 2 C Water in pot. Turn heat to high and wait for boil. In the meantime...- Add olive oil to hot pan, add chicken lightly seasoned on both sides w/salt & pepper.- Dice onion (larger than dice for my recipe) & split in 2 with a slightly smaller pile. - Once Quinoa is at a boil, add smaller pile of onion & cover, reduce to simmer for about 10 minutes or until cooked (water is absorbed). While this is doing its thing...- Chicken is probably ready to flip (please do so).- Add frozen veggies & remaining onion to the chicken pan and crank heat to med-high. - Put chicken to the side of the pan where there's not much heat while veggies continue to cook.- After a few mins remove chicken (if cooked through), wait a minute to cool & cut into bite sized pieces (or strips), added back with veggies - After veggies are cooked (still crisp) add 2 Tbsp of Soyaki to the veggies & chicken.- Add quinoa & onion mix then add 1-2 more Tbsp of Soyaki depending on your taste.- Stir until combined. Serving Size:?Makes 4 servings

The nutritional information for Quinoa Stirfry is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 403.4

• Total Fat: 11.5 g
• Cholesterol: 56.7 mg
• Sodium: 748.4 mg
• Total Carbs: 55.0 g
• Dietary Fiber: 7.3 g
• Protein: 18.0 g