Morning Asian-Style Quinoa Stir-Fry

Name: Morning Asian-Style Quinoa Stir-Fry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 servings
Cuisine: Chinese, Japanese, Korean, Thai, Vietnamese, Fusion
Ingredients: 0.5 cup Broccoli Florets; 1 whole Carrot; 1 whole Cooking Spray; 0.5 cup Diced Fully Cooked Chicken Breast; 0.25 cup Diced Onion; 2 whole Eggs; 1 tsp Fresh Cilantro; 1 whole Fresh Ginger; 1 cup Kale; 1 tbsp Minced Garlic; 0.5 cup Quinoa; 1 tbsp Reduced-Sodium Beef Broth; 1 tbsp Sesame Oil; 1 tsp Sesame Seeds; 1 tsp Sriracha; 1 cup Water

Breakfast 🍳Side Dish 🥗Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Japanese 🇯🇵Korean 🇰🇷Thai 🇹🇭Vietnamese 🇻🇳Fusion High-Protein 💪Gluten-Free Halal 🕌

Morning Asian-Style Quinoa Stir-Fry marries fluffy quinoa with crisp vegetables, tender chicken, and earthy kale for a balanced, satisfying bite. Aromatic ginger, garlic, and sesame oil create a fragrant base, while a splash of soy and a hit of chile-garlic sauce brighten each forkful. Top with eggs to your liking and sprinkle with cilantro and sesame for a hearty breakfast or brunch.

Prep20 mins
Cook35 mins
Serves1
DifficultyMedium

1

Bring 1 cup water and quinoa to a boil in a saucepan. Lower the heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes.
2

Finely chop the carrot, broccoli, and onion in a food processor.
3

Heat sesame oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the chopped vegetables; cook and stir until the onions are translucent, 3 to 5 minutes. Add the kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
4

Add the chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer the stir-fry to a plate.
5

Spray the skillet with cooking spray and cook the eggs to your preference, 3 to 5 minutes. Place the cooked eggs on top of the stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.