What you’ll need:

¾ cups quinoa
1 medium carrot, thinly sliced
2 cups small broccoli florets
½ medium red onion, thinly sliced
1 medium red bell pepper
¼ pound leftover cooked chicken, chopped or shredded
2 green onions, chopped
½ cup green beans
1 ½ tablespoons soy or general two sauce

What you’ll do:

Using a fine mesh strainer, rinse the quinoa. Place in a small saucepan with ¾ cup water. Bring to a boil, then reduce the heat to low. Cover and cook.Heat the olive oil in a large sauté pan over medium-high heat. Cook the carrot, broccoli, green beans, red onion, stirring occasionally, until they soften, 1 to 2 minutes. Add the bell pepper, garlic, jalapeño; cook, stirring frequently. Remove the vegetables and return the sauté pan to heat. Add the quinoa. Add green onions, cilantro and soy or tamari sauce, cooking 1 minute more. Divide and serve warm.

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