Chicken, Sweet Potato, and Quinoa Stir-Fry

4
Servings
25m
Prep Time
30m
Cook Time
55m
Ready In


"It seems that everywhere I look lately, there are great quinoa recipes. This is one of them! The colors are vibrant, it's easy to make, and it tastes great! I've modified it slightly from the version I found in Prevention Magazine. I make it with: (1) non-stick cooking spray, (2) pre-grilled chicken, (3) an extra clove of garlic, (4) an extra jalapeno pepper, and (5)optional chicken broth and lime juice. Enjoy!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (500.8 g)
  • Calories 516.6
  • Total Fat - 23.6 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 84.9 mg
  • Sodium - 897.8 mg
  • Total Carbohydrate - 48 g
  • Dietary Fiber - 2.3 g
  • Sugars - 13 g
  • Protein - 27.2 g
  • Calcium - 47.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 68.8 mg
  • Thiamin - 0.5 mg

Step 1

Chop up all the vegetables. But don't combine them, keep each separate.

Step 2

Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed. About 12-15 minutes.

Step 3

Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat and cook until just tender, about 5 minutes. Drain and keep warm. I add them to the cooked quinoa, and cover the pot to keep warm.

Step 4

Heat a large nonstick frying pan or wok over medium high heat. Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth). Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two). Remove to a bowl and keep warm.

Step 5

Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper. Cook, stirring occasionally for about 1 minute. Add bell pepper, garlic and cumin. Continue cooking until veggies soften, about 2-3 minutes. If desired, add 1/2 cup chicken broth to make the dish more moist.

Step 6

Stir in peas and chicken and cook 2 minutes.

Step 7

Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes.

Step 8

Remove from heat. Stir in cilantro, salt, and black pepper. Serve with a squeeze of lime juice if desired.

Tips & Variations


No special items needed.

Related

Maddie

an absolute 5 stars, my family loved this so yummy thanks KathyD

review by:
(23 Feb 2012)

Kittencal

I can't wait to try this!!!

review by:
(15 Oct 2011)