Thai Chicken Quinoa and Veggie Delight
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Description
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!
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 tablespoon olive oil
- ½ cup sliced fresh mushrooms
- 2 cloves garlic, minced
- 3 skinless, boneless chicken breast halves, diced
- 1 pinch sea salt, or to taste
- 1 pinch cracked black pepper, or to taste
- 1 carrot, grated
- ½ cup diced red onion
- ¼ cup diced tomato
- 2 green onions, diced
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
Directions
- 1. 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.
- 2. 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.
- 3. 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
serving: 4 servings
calories: 319.4 kcal
carbohydrates: 33.6 g
protein: 26.2 g
saturated fat: 1.5 g
cholesterol: 51.9 mg
sodium: 148 mg
fiber: 4.4 g
sugar: 2.5 g
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