Chicken & Spring Vegetable Stir-fry with Quinoa
A vibrant and protein-rich stir-fry featuring tender chicken breast and fresh spring vegetables, served over fluffy quinoa for a complete meal.
Ingredients
- Chicken Breast150 g
- Quinoa60 g
- Spring Onion20 g
- Spinach40 g
- Garlic1 clove
- Olive Oil7.5 ml
- Asparagus75 g
- Soy Sauce12.5 ml
- Ginger5 g
Instructions
- 1Step 1
Step 1: Rinse quinoa thoroughly. Cook quinoa according to package instructions (usually 1 part quinoa to 2 parts water) for about 15 minutes, or until water is absorbed. Fluff with a fork.
- 2Step 2
Step 2: While quinoa cooks, dice chicken breast into 1-inch pieces. Chop asparagus into 1-inch segments, slice spring onions, mince garlic and ginger.
- 3Step 3
Step 3: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 4-5 minutes until browned and cooked through.
- 4Step 4
Step 4: Add asparagus, spring onion, minced garlic, and ginger to the skillet. Stir-fry for another 3-4 minutes until vegetables are tender-crisp. Stir in spinach until wilted.
- 5Step 5
Step 5: Stir in soy sauce. Serve the stir-fry immediately over the cooked quinoa.
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