Chicken, Sweet Potato, and Quinoa Stir-Fry

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

Recipe: #579

October 15, 2011



"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 is 4 servings

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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If you don't have pre-grilled chicken, you can quickly grill it yourself before adding it to the stir-fry.
  • If you don't have fresh jalapeno peppers, you can substitute canned jalapenos instead.

  • Replace the sweet potato with butternut squash - The sweetness of the butternut squash will add a unique flavor to the stir-fry, and the texture will be slightly softer than the sweet potato, making it a great substitute.
  • Replace the jalapeno pepper with a bell pepper - Bell peppers are milder than jalapenos, so they won't add too much spice to the dish. They will still add a nice flavor and color to the stir-fry.

Vegetarian Version Replace the chicken with a plant-based protein such as tofu, tempeh, or seitan. Use vegetable broth instead of chicken broth. Omit the lime juice.


Mexican Version Replace the chicken with black beans. Use vegetable broth instead of chicken broth. Add 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/4 teaspoon of cayenne pepper to the soup. Add 1/2 cup of frozen corn and 1/4 cup of diced tomatoes. Top with fresh cilantro and a squeeze of lime juice.


RECOMMENDED DISH: Roasted Broccoli - Roasted broccoli is a great side dish to pair with this stir-fry. It adds a nice crunchy texture and is full of vitamins and minerals. Plus, it only takes a few minutes to roast, making it an easy addition to the meal.


RECOMMENDED DISH: Garlic-Ginger Rice - Garlic-ginger rice is a flavorful and fragrant accompaniment to this stir-fry. It adds a subtle sweetness to the meal, and the combination of garlic and ginger adds a unique depth of flavor. Plus, it's easy to make and can be cooked in the same pan as the stir-fry.




FAQ

Q: What type of cooking oil should I use for this recipe?

A: You can use either non-stick cooking spray or canola oil for this recipe. If desired, you can also use chicken broth for added flavor.



Q: What is the best way to season my food?

A: The best way to season your food is to use a combination of herbs and spices. You can also add a pinch of salt and pepper to enhance the flavor. Experiment with different seasonings to find the flavor that you like best.

2 Reviews

Maddie

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

5.0

review by:
(23 Feb 2012)

KittenCal

I can't wait to try this!!!

5.0

review by:
(15 Oct 2011)

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Fun facts:

Fun Fact 1: Quinoa is a popular superfood that has been around for centuries. It is believed to have been cultivated by the Incas around 3,000 years ago and was a staple in their diet.

Fun Fact 2: This recipe is inspired by a version found in Prevention Magazine. The magazine was founded in 1950 by J.I Rodale, an American entrepreneur and health enthusiast who is credited with popularizing the term "organic."