Quinoa Stir Fry With Vegetables and Chicken

Yield: Makes 4 servings

3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
2 tablespoon vegetable oil
4 oz onion, julienne
4 oz red bell pepper, julienne
4 oz carrot, julienne
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chili, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
4 ounces grilled chicken breast, chopped
2 scallions, chopped
1/4 cup cilantro
¼ cup basil
1 ounce soy sauce

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.

Heat oil in a large skillet over medium-high heat. Cook onion, bell pepper, ginger, garlic and chili, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.

Remove vegetables and return skillet to heat; add quinoa. Cook until hot.

Add vegetables, chicken, scallions, cilantro, basil and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.