Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Todd Porter & Diane Cu

How to Make It

Step 1    

Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

Step 2    

Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Step 3    

Remove the lid and gently fluff the quinoa. Set aside to cool. After it has cooled to room temperature, cover and refrigerate at least 3 hours or until chilled (the quinoa can be cooked and refrigerated the day before).

Step 4    

Heat a large skillet over medium-high heat. Add the oil, and then stir in the onions and carrots and cook for 2 minutes or until the onions are soft. Add the garlic and ginger and cook for 2 minutes, or until the garlic is fragrant.

Step 5    

Stir in the bell peppers and chicken, increase the heat to high, and cook for about 5 minutes, or until the chicken is browned and cooked through. Stir in the egg and fish sauce. Cook for 1 minute or until the egg is set.

Step 6    

Stir in the cooked quinoa and cook for 1 minute or until heated through. Season with black pepper and serve.

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