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Easy Quinoa Stir-Fry

Servings: 6
Description

Stir-fried vegetables and chicken breast are tossed in a savory soy-ginger sauce and served over quinoa.

Ingredients
  • 1 cup quinoa
  • 3 cups vegetable broth
  • 0.25 teaspoon kosher salt
  • 1.67 tablespoons sesame oil
  • 1 pound chicken breasts, patted dry and sliced thin
  • 2 teaspoons minced garlic
  • 2 cups shredded carrots
  • 3 cups broccoli florets
  • 1 orange or red bell pepper, seeded, stemmed, and sliced thin
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced, peeled ginger
  • 2 teaspoons honey
  • 1 and Zest juice of orange
  • 1 tablespoon cornstarch
  • 3 tablespoons rice vinegar
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon sliced scallions
Instructions
  1. 1
    In a medium pot, combine the quinoa, 2 cups vegetable broth, and kosher salt.
  2. 2
    Bring to a boil over medium-high heat.
  3. 3
    Reduce the heat and simmer, stirring occasionally, until the quinoa is cooked and the liquid is absorbed, about 15–20 minutes.
  4. 4
    While the quinoa cooks, heat a nonstick wok, cast-iron skillet, or deep-sided pan over medium-high heat.
  5. 5
    Add 1 teaspoon sesame oil.
  6. 6
    Add half of the sliced chicken and cook, stirring frequently, until no longer pink, about 5 minutes.
  7. 7
    Remove the cooked chicken and keep warm.
  8. 8
    Add another teaspoon of sesame oil and cook the remaining chicken until fully cooked.
  9. 9
    Remove the chicken from the pan and combine with the first batch.
  10. 10
    Add the remaining sesame oil to the pan.
  11. 11
    Stir in the garlic, carrots, broccoli, and bell pepper.
  12. 12
    Cook for 3–4 minutes, until the vegetables are slightly softened but still crisp.
  13. 13
    In a bowl, whisk together the remaining vegetable broth, soy sauce, ginger, orange juice, orange zest, honey, cornstarch, and rice vinegar.
  14. 14
    Pour the sauce into the pan and bring it to a boil.
  15. 15
    Cook for about 1 minute, or until the sauce thickens.
  16. 16
    Return the cooked chicken to the pan.
  17. 17
    Cook for an additional 1–2 minutes, ensuring the chicken reaches an internal temperature of 165°F.
  18. 18
    Season with salt to taste.
  19. 19
    To serve, place 0.5 cup of cooked quinoa onto each plate.
  20. 20
    Top with 1 cup of the stir-fry mixture.
  21. 21
    Garnish with toasted sesame seeds and sliced scallions.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 272kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Cholesterol 42mg15%
Total Carbohydrate 30g10%
Dietary Fiber 5g20%
Sugars 5g
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Light and fluffy, quinoa creates a wholesome base while delivering plant-based protein and fiber for lasting energy.
  • Tender and savory, thinly sliced chicken breast adds lean protein to support muscle health and keep the dish satisfying.
  • Crisp and colorful, broccoli, carrots, and bell pepper bring natural sweetness, crunch, and essential vitamins to the bowl.
  • Bright and flavorful, orange zest and juice, ginger, garlic, soy sauce, and sesame oil combine to create a balanced sauce that's tangy, aromatic, and deeply savory.
Read it online: https://rmhc-centralohio.org/recipe/easy-quinoa-stir-fry/