1/2 c raw quinoa
1/2 red bell pepper, diced finely
2 green onions, diced finely
1 carrot, diced finely, or a handful of shredded carrots
1 small chicken breast, sliced into bite-sized strips
salt, pepper, Cayenne
Rinse the quinoa in a fine mesh strainer to remove grit, leftover gross-tasting stuff*, etc. Add it and a cup of water to a pot, bring to a boil, give it a stir, cover, and reduce heat to low. Let it cook for around 15 minutes, then turn the heat off and let it stand until you’re ready to stir-fry. You can also cook it in a rice cooker on the white rice setting.
In the meantime, prep your veggies and chicken. Stir-fry the chicken in a little canola oil over med-hi heat. Once it’s cooked through, add the other veggies and cook until everything’s softened up a bit, about 5 minutes. Add in the quinoa, soy sauce, and spices. Keep stirring until everything’s incorporated and the quinoa has dried out a little bit. Serve immediately and pat yourself on the back for eating a superfood. This would probably be good with any stir-fryin’ veggies or proteins, and maybe some egg. Double or triple the recipe for a super-fast family meal.
*Quinoa has this stuff called saponin on it, which makes it taste bitter. Most of it gets washed off in processing, but just in case. Besides, it’s always a good idea to rinse grains, seeds, and beans, yeah?