Wednesday, January 2, 2013

Quinoa Chicken "Fried Rice"

Well first of all HAPPY NEW YEAR! I had a great New Year, celebrating with my boyfriends family and close friends at a club in Everett. Steve, my boyfriend's step-dad, was playing in Bullet Creek Band and rocked the house. The whole night was filled with lots of smiles and love, it was a blast! Hope you all had a nice New Year however you decided to spend it.

So new year, new goals. That's usually what happens about this time of year. My goals for 2013 is simply to be the best me I can be and learn to love myself unconditionally. It sounds cliche but life is too short to take anywhere but to the maximum. I want my body to be the best it can be but at the same time I want to accept myself as is, right now.

Now to the reason your here...Quinoa Chicken "Fried Rice" inspired by Chantal (or better known as @nutty4nutrition on Instagram). This dish may be one of the most delicious clean eats I've made to date. Kevin, my boyfriend, said that this version of my Fried Rice is better than regular (which includes brown rice and soy sauce). This recipe has NEITHER and is totally satisfying. Chantal- you rock my world!!





Recipe Rundown:

Original Recipe from Nutty 4 Nutrition
My version just has a few additions.

Ingredients:
1 cup of quinoa
2 chicken breasts- cooked and cubed
2 scrambled eggs
1/2 cup chopped carrot
1/2 cup frozen green peas
1/4 cup frozen green beans
1/2 cup chopped white onion
2 cloves garlic minced
Fresh grated ginger
Braggs Aminos to taste (or low sodium soy sauce if you don't have this but I HIGHLY recommend it as a soy sauce substitute)
Pepper to taste
Oil of choice- I use coconut oil
*Add red chili flakes for an extra kick!

The great thing about this recipe is you can throw whatever veggies you have on hand in it! I have made this before with broccoli and it was great. 

1. Make your quinoa according to the package. I made mine with 1 cup water and 1 cup vegetable broth for more flavor.

2. Cook egg in coconut oil and set aside.

3.Saute onion in a tsp of coconut oil. Add carrots and cook for a few more minutes. Add garlic and ginger. The add your frozen veggies. Last add the chicken and egg, cook till heated through.

4. Season quinoa with pepper and Braggs Aminos to taste.

5. Mix together quinoa and chicken/vegetable mixture together in a large bowl and serve!!



This is sure to be a crowd pleaser- even for quinoa skeptics.

7 comments:

  1. Mmm. I have made this dish twice already and am totally in love. I don't know what I was thinking but it ended up being tastier than I had imagined it would be. I ended up using a little low sodium soy - I couldn't find the Braggs. The second time I made it I played around a little more with the seasoning of the quinoa and added some crushed red chili flakes. Also, girlfriend tested, boyfriend approved! Woot!

    ReplyDelete
    Replies
    1. I am so glad you loved it! Braggs can usually be found in the organic/gluten free section of a grocery store. Great idea with the chili flakes- I am going to try that next time.

      Delete
  2. All I have on hand is couscous, can I use that instead?

    ReplyDelete
    Replies
    1. Hi Kristen,

      I have never tried it with couscous but I am sure it would be tasty! If you make it I'd love to hear how it turned out.

      Xoxo
      Lauren

      Delete
    2. I used couscous instead of quinoa and it came out great, this is a terrific recipe for using up leftovers, thanks!

      Delete
  3. I made with egg whites and used cooking spray to sauté the veggies. Added a little ff chicken broth at the end to give it some "juice", it was wonderful and nearly fat free!

    ReplyDelete
  4. This was my families first experience with Quinoa and they loved it...I used a leftover pork chop for the meat. I just discovered your blog and made 2 recipes and my family loved them both! I will definitely be following your blog!

    ReplyDelete