Quinoa Stir Fry with Vegetables and Chicken
Elevate your weeknight dinners with this vibrant and wholesome Quinoa Stir Fry with Vegetables and Chicken. Packed with protein-rich quinoa, tender chicken, and a medley of colorful vegetables like red bell pepper, zucchini, and carrots, this recipe is both nourishing and satisfying. A savory-sweet sauce made with soy sauce, honey, and sesame oil brings the dish to life, while garlic, green onions, and sesame seeds add layers of aromatic flavor and texture. Quick to prepare in just 40 minutes, this stir fry is perfect for busy evenings and meal prep. It’s a healthy, gluten-free twist on a classic weeknight stir-fry, bursting with nutrients and bold Asian-inspired flavors.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 pound chicken breast
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 3 pieces garlic cloves
- 1 medium red bell pepper
- 1 medium zucchini
- 1 medium carrot
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Rinse the quinoa thoroughly under cold water. Bring 2 cups of water to a boil in a medium saucepan, add quinoa, reduce heat to low, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork. Set aside.
While quinoa is cooking, cut the chicken breast into bite-sized pieces. Season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-7 minutes, or until the chicken is browned and cooked through. Remove from the skillet and set aside.
Mince the garlic cloves and thinly slice the red bell pepper, zucchini, and carrot.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced red bell pepper, zucchini, and carrot to the skillet. Stir-fry for 5-6 minutes, or until the vegetables are tender but still crisp.
In a small bowl, whisk together the soy sauce, honey, and sesame oil. Pour the sauce over the vegetables and stir to coat evenly.
Return the cooked chicken to the skillet and stir to combine with the vegetables and sauce.
Add the cooked quinoa to the skillet and toss to combine everything evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove from heat and garnish with thinly sliced green onions and sesame seeds.
Serve warm and enjoy your Quinoa Stir Fry with Vegetables and Chicken!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.9 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 692 mg | 15% | |
*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.
