Thai Chicken Quinoa And Veggie Delight Recipes
THAI CHICKEN QUINOA AND VEGGIE DELIGHT
So easy and delicious! Very light and healthy! I top mine with soy sauce and Sriracha® hot sauce, you can add or subtract any veggies, as quinoa is very versatile and healthy!
Provided by KayleighP
Categories Asian Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.
- Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 33.6 g, Cholesterol 51.9 mg, Fat 8.8 g, Fiber 4.4 g, Protein 26.2 g, SaturatedFat 1.5 g, Sodium 148 mg, Sugar 2.5 g
THAI CHICKEN QUINOA AND VEGGIE DELIGHT
So easy and delicious! Very light and healthy! I top mine with soy sauce and Sriracha® hot sauce, you can add or subtract any veggies, as quinoa is very versatile and healthy!
Provided by KayleighP
Categories Asian Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.
- Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 33.6 g, Cholesterol 51.9 mg, Fat 8.8 g, Fiber 4.4 g, Protein 26.2 g, SaturatedFat 1.5 g, Sodium 148 mg, Sugar 2.5 g
THAI CHICKEN QUINOA AND VEGGIE DELIGHT
So easy and delicious! Very light and healthy! I top mine with soy sauce and Sriracha® hot sauce, you can add or subtract any veggies, as quinoa is very versatile and healthy!
Provided by KayleighP
Categories Asian Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.
- Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 33.6 g, Cholesterol 51.9 mg, Fat 8.8 g, Fiber 4.4 g, Protein 26.2 g, SaturatedFat 1.5 g, Sodium 148 mg, Sugar 2.5 g
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