This is probably one of the easiest recipes I’ve made besides my famous panini combinations. It’s a great for during the week when you just want to make something quick- and bonus, it’s healthy. I love cooking with quinoa instead of rice because it is high in protein and fiber as well as vitamins and minerals. All you need is a box of quinoa, frozen bag of vegetables, and some chicken breast. You can use any combination of vegetables you like, fresh or frozen, although I like to use frozen because it’s already washed and chopped.
Ingredients:
- 1 cup Quinoa, rinsed.
- 2 cups vegetable broth or water
- 6 cups frozen mixed vegetables
- 4 tablespoons teryaki sauce
- 2 tablespoons soy sauce
- fresh ground black pepper
- diced green onion (optional)
- red chili pepper flakes (optional)
Directions
1.Combine water and quinoa in small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes.
2. Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer to bowl.
3. Return pan to heat and add remaining 2 teaspoons oil. Stir in onion and frozen vegetables of your choice. Cook until vegetables start to soften, 2 to 3 minutes. Remove from heat and stir in cilantro, salt, and black pepper.
Beauty in Everything 