Quinoa Chicken Fried Rice
Revamp your dinner routine with this wholesome and flavorful Quinoa Chicken Fried Rice, a lighter twist on a takeout classic! Packed with protein-rich quinoa, tender chicken breast, and colorful veggies like carrots and peas, this one-pan recipe delivers all the savory goodness you crave without the guilt. Infused with the aromatic duo of ginger and garlic, then elevated with a generous splash of soy sauce, it offers layers of bold, umami-packed flavor. Scrambled eggs and a sprinkle of green onions add the perfect finishing touch to this nutrient-dense dish. Ready in just 35 minutes, it's a quick, gluten-free meal perfect for busy weeknights or meal prep. Whether you're looking for a healthy alternative to fried rice or simply a satisfying, protein-packed dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup (uncooked) quinoa
- 2 medium-sized (boneless, skinless) chicken breast
- 2 tablespoons sesame oil
- 3 minced garlic cloves
- 1 teaspoon (grated) ginger
- 1 medium-sized (diced) onion
- 1 large (diced) carrot
- 0.5 cup frozen peas
- 3 tablespoons soy sauce
- 2 large eggs
- 3 stalks (sliced) green onions
- 0.5 teaspoon (to taste) salt
- 0.25 teaspoon (to taste) black pepper
Instructions
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the water is absorbed. Fluff the quinoa with a fork and let it cool.
While the quinoa cooks, dice the chicken breasts into bite-sized pieces.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until fully cooked and lightly browned. Transfer the chicken to a plate and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the diced onion, carrot, and frozen peas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Push the vegetables to one side of the skillet and crack the eggs on the empty side. Scramble the eggs until fully cooked, then mix them in with the vegetables.
Add the cooked quinoa and chicken back into the skillet. Drizzle soy sauce over the mixture and stir well to combine.
Cook for an additional 2-3 minutes, stirring occasionally, until the dish is heated through and flavors are well blended. Season with salt and black pepper to taste.
Remove from heat and garnish with sliced green onions. Serve warm and enjoy!
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 15.2 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
