- 2 cups water
- 1 cup quinoa
- 1 tablespoon olive oil
- 1/2 cup sliced fresh mushrooms
- 2 cloves garlic, minced
- 3 skinless, boneless chicken breast halves, diced
- 1 pinch sea salt, or to taste
- 1 pinch cracked black pepper, or to taste
- 1 carrot, grated
- 1/2 cup diced red onion
- 1/4 cup diced tomato
- 2 green onions, diced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.
- Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.
04/17/2018
recipepes.com
Thai Chicken Quinoa and Veggie Delight, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
