Garlic Chicken Stir-Fry With Quinoa

I love using quinoa in different recipes or just serving it plain alongside my veggies. This recipe is a fun new twist on the grain, using it in place of rice in stir-fry. And it is so delicious! A very light, healthy dinner (or yummy leftovers for lunch!). We’ll definitely be having this again! I swapped out some veggies to use whatever I had on hand, and used parsley in place of basil. You could probably easily use shrimp or diced beef or pork in place of the chicken as well. I loved how this turned out! Another gold star for my boyfriend, Trader Joe!

Garlic Chicken Stir-Fry With Quinoa

Serves: 4
Recipe courtesy Trader Joe’s

1 cup quinoa
2 cups chicken broth
1 1/2 pounds boneless skinless chicken breast halves
4 tablespoons olive oil
1 small onions, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
5 cloves garlic, thinly sliced
20 leafs basil, julienned
Parmesan cheese, grated
Salt, to taste
Pepper, to taste

Place quinoa and broth in 1 1/2-quart saucepan and bring to boil. Reduce to simmer, cover, and cook until all liquid is absorbed, for 10 to 15 minutes.

Cut chicken into 1-inch pieces. Heat large nonstick skillet over high heat and add oil. Add chicken and saute 5 minutes or until golden brown. Add onion, bell peppers; saute 1 or 2 minutes more. Add garlic and saute until peppers slightly limp, but still bright, 1 to 2 minutes more. Season with salt and pepper. Remove pan from heat; add basil and quinoa. Toss until basil wilts. Sprinkle with cheese.

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~ by spontaneoustruth on March 3, 2010.

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