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Quinoa with Chicken and Vegetables
Quinoa with Chicken and Vegetables

Quinoa with Chicken and Vegetables

Portions 4
Preparation Time
Cooking Time

Ingredients

4 tsp (20 ml) canola oil

1 lb (450 g) chicken cut into strips (thighs or breast)

2 cloves garlic, chopped

1 tbsp (15 ml) freshly chopped ginger

1 bag Arctic Gardens vegetables for yin yang stir-fry

4 cups (1 litre) cooked quinoa

1/2 cup (125 ml) low sodium sauce soya or tamari (gluten-free)

2 tbsp (30 ml) tomato paste

3-4 green onions, chopped

Preparation

  1. In a large pan or wok, heat half of the oil at medium-high and brown the chicken with garlic and ginger for 5 minutes. Set aside in a bowl. 
  2. Add remaining oil to the pan and stir-fry the vegetables on high until they have thawed, about 5 minutes.
  3. Return the chicken to the pan and add the quinoa.
  4. Mix the soya sauce together with tomato paste. Pour into the pan and stir.
  5. Reheat while stirring gently.
  6. Garnish with green onions. 

 

 

Nutrition Facts (per serving):

Calories: 440

Protein:  39 g

Fat:    10 g

Carbohydrate:  50 g

Fibre:   9 g

Sodium: 1255 mg

 

 

 

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