Here is an under-an-hour recipe for an Asian-inspired, veggie-rich, breakfast stir-fry that could also work as a main dish for lunch or dinner.
Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::1
Ingredients
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1 cup water
½ cup quinoa
1 large carrot, peeled and chopped
½ cup broccoli florets
¼ cup chopped onion
1 (1 inch) piece ginger, peeled, or to taste
1 tablespoon sesame oil
1 tablespoon minced garlic
1 cup kale
1 tablespoon reduced-sodium soy sauce
1 tablespoon water
½ cup shredded boneless, skinless baked chicken breast
1 cooking spray
2 large eggs
1 teaspoon chile-garlic sauce (such as Sriracha), or to taste (Optional)
1 teaspoon fresh cilantro, or to taste (Optional)
1 teaspoon sesame seeds, or to taste (Optional)
Directions
Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Chop carrot, broccoli, and onion in a food processor.
Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.
Tips
Nutrition data for this recipe includes the full amount of quinoa, but only 1/4 cup is used.