Quinoa Stir-Fry

Okay, this is going to be the first recipe of three.  As most of you know from one of my previous recipe's, I love Quinoa (keen-wah).  No really, I LOVE the stuff!  So much so that I go through serious withdrawal symptoms when I reach into the cupboard and pull out an empty container!

Now, I am going to post three recipe's, but you can adapt this for a multitude of different dishes, I just haven't thought of them yet!  I use this versatile Stir-Fry as a side dish or as a main course, whichever you prefer!  The best part is that it is low calorie, and loaded with fresh vegetables.  

Please enjoy!

1 Cup Quinoa, cooked according to package directions
1 Cup Mushrooms, diced
1 Cup Roma Tomatoes, diced (about 2-4)
1 Each:  Red, Yellow, Orange Bell Peppers, diced
1 Cup Chicken, cooked & diced (about 2-3 breasts)**
1 Cup Frozen Peas, cooked and drained
½ Cup Radishes, sliced thin & diced
1-2 Tablespoons Extra Virgin Olive Oil

*Makes about 10 Cups
**If you are making this as a main dish, I would increase the amount of chicken to 2-3 Cups.  It will be more filling.

Step 1

Cook your Quinoa according to the package directions.  Trust me, 1 cup uncooked will be plenty for this recipe.  Place in a large bowl, cover tightly and set aside.

*Note: If you have a large family, feel free to double all the quantities in this recipe.

Step 2

Put 1 Tablespoon Extra Virgin Olive Oil (EVOO) in your saute pan.  Let it warm then toss in your mushrooms, tomatoes, bell peppers and cook until softened to your liking. Put in a large bowl and cover.

*Note:  Don't be alarmed if it starts out a little liquidy.  This is due to the fresh tomatoes, as it cooks it makes lots of juices.  Just cook until all the juices have been reabsorbed.  It might take a bit but trust me, it will reabsorb.

Step 3

Cook your peas.  I use the microwave bagged peas, it's easy, and I like the crisp texture over the mushy canned ones.  However, if you prefer mushy peas, by all means substitute the canned for the frozen, just cook them separately, as sauteing will reduce them to a mushy mess.  When finished leave them in the bag until you're ready to add them to the Stir-Fry, it'll keep them warm. 

Step 4

While your peas are cooking toss 1 Tablespoon EVOO into a large frying pan, add your chicken and radishes, and cook them until the radishes are softened and the chicken is browned to your liking.  Then add your tomato mixture and heat until hot.  Don't overcook it, just make sure its warm enough.

*Note:  Precook your chicken.  I cook mine in the crockpot, it tends to make the chicken tender and moist.

Step 5

Drain your peas, which should still be hot, and add 1 Cup to the bowl with the Quinoa.  Also toss the other ingredients in the bowl, and mix together with a large spoon.  That's it!

Serve to your family just the way it is, or spice it up with my next recipe that will be coming out in a day or two!

*Note:  I do not usually cook with spices, including salt and pepper.  I prefer the natural taste of the food, which quite often is much more tasty and refreshing than a dish loaded with spices.  However, if you must add salt and pepper, I would add small amounts, or let your family choose how much they want to add to their personal dishes.  

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