I’ve been seeing Quinoa every where but I’ve been hesitant to try it. So I forced myself out of my comfort zone and picked some up at the grocery store. This small experience, further instilled the fact that trying new things can really be a great thing. Now onto the recipe.
4 Boneless Chicken Thighs
1 Cup of Quinoa
1/2 Cup of chicken stock
1 Cup of finely chopped carrots
1 Bag of frozen peas
4 cloves of crushed garlic
4 tsp of finely chopped
4 tsp of finely chopped basil
2 green onions finely chopped
1/2 Cup of frozen red, yellow and green peppers ( fresh if you prefer)
1/3 cup of amino acid ( or low sodium soy sauce)
1/3 Cup of Toasted Sesame Oil
1/4 tsp of cumin, onion powder, garlic powder and black pepper
Grapeseed oil or oil of choice
Cook your Quinoa according to package directions. Cook at 30 minutes prior to preparing your meal. (please note I use a 1Cup of Chicken Stock and 1 Cup of water an add 2 tsp of Cilantro, Basil and 2 crushed garlic cloves at the start of the simmering process). I like to flavor eveey element of my dish.
Next season your chicken on both sides with the cumin, onion powder, garlic powder and black pepper.
In a large pan on medium heat drizzle a few tsp of oil to pan sear your chicken thighs. Once fully cooked remove the chicken, allow it to cool and cut into small bite size pieces and set aside.
Clean your pan, so that you can scramble the eggs. Once cooked set aside in a bowl.
Now add a little oil to your pan. Add your peas, peppers, carrots, 2 tsp of basil, cilantro, garlic. Once fully cooked add your chicken, eggs, quinoa and green onions. Get everything evenly combined. Remove from the heat add your amino acid and sesame oil and mix to get everything evenly coated and distributed.
Now it’s time to enjoy your hard work.
Until Next Time,