Quinoa with Chicken and Vegetables

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