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Chicken Fried Quinoa

Packed with shredded chicken and veggies, this protein-rich quinoa dish is a satisfying yet healthy lunch (or dinner!).

Course Lunch, Main Course
Cuisine Asian-Inspired
Author Liz

Ingredients

  • cooking spray
  • ½ c. chopped onion
  • 3 large eggs
  • 2 Tbs. + 1/4 tsp. sesame oil divided
  • 6 Tbs. + 1/4 tsp. low sodium soy sauce divided
  • 12 oz shredded cooked chicken breast
  • 5 oz. mixed frozen peas and carrots about half a bag
  • 3 c. cooked quinoa
  • 3 scallions green parts, diced OR 1-2 Tbs. minced chives

Instructions

  1. Before starting, set a large bowl near the stove. The dish comes together in pieces, so after each piece is cooked, you'll transfer the cooked ingredients to the bowl.
  2. Spray a large saute pan (or wok) with cooking spray. Set over medium heat. When warmed, add onion and saute until onions are translucent and starting to brown. Transfer to bowl and set aside.
  3. Spray skillet again with cooking spray. In a small bowl, whisk together eggs with 1/4 tsp. each sesame oil and soy sauce. Add to skillet. Cook, stirring constantly, to scramble eggs. When fully cooked, transfer to bowl with onions.
  4. Add remaining 2 Tbs. sesame oil to skillet. Add chicken, peas and carrots, cooking until mixture is warm. Then add onions, eggs, cooked quinoa. Stir to mix well. Drizzle with soy sauce, stirring to mix for a few minutes, until entire mixture is heated evenly throughout.
  5. Transfer to a serving dish and top with diced scallions or minced chives.
  6. Serve warm (room temperature) or hot.