My Chicken And Vegetable Quinoa Fried Rice tastes so delicious and it is a much healthier choice than regular fried rice. Try it. You won’t be disappointed. I promise.
I am always trying to incorporate healthy ingredients and turn unhealthy meals into nutritious and healthier options. I am from Peru and grew up with lots of Chinese-Peruvian foods. One of my all time favorites is “chaufa” or “chinese fried rice”. Chaufa is a stir-fry style meal introduced to Peru by Chinese migrants. It is a perfect family meal that kids and adults love.
Sounds great for a perfect family dinner. But wait a minute. How can I make it healthier and add nutrition?
My fried rice recipe gets a quinoa twist! Instead of making it with rice I am using quinoa. I mean, what can be a healthier substitute for rice? I love quinoa and this super grain is gaining popularity for being a complete protein, a great source of fiber, iron, and magnesium. I also added some vegetables and chicken.
The results: amazingly good. I can seriously say my Chicken And Vegetable Quinoa Fried Rice variation is the best fried rice I have ever tasted. What a great idea to substitute rice for quinoa. We loved it!
Serve warm. Using natural ingredients is the key to a tasty meal! Just made it for dinner yesterday and even though it requires some preparation and time, the fact my three year old son asked me: “Can we have it again tomorrow? ” makes it all worth it.
We have a new favorite family healthy meal: Chicken And Vegetable Quinoa Fried Rice.
Chicken And Vegetable Quinoa Fried Rice
- 4 Boneless/skinless chicken thighs
- 2 cups quinoa
- 4 cups chicken or vegetable broth
- 6 tbsps naturally brewed soy sauce
- ½ teaspoon grated ginger *optional
- 1 cup peas
- 1 cup julienned carrots
- 2 garlic cloves minced
- 1 bunch of green onions finely chopped
- Cooking oil (the one you normally use at home)
- Bake the chicken thighs in a container for about 40 minutes at 375. Before baking, pour some naturally brewed soy sauce so that the chicken will absorb the great flavor. Remove from oven and cut in small pieces.
- Then, cook the quinoa. In a medium sauce pan bring the 4 cups of broth to a boil and add the 2 cups of quinoa. Lower temperature to medium and cook for 10-12 minutes. The liquid should be all absorbed by then. Remove from heat. Cover and let it sit for 5-10 minutes. Don't cook it for longer or the quinoa will turn out mushy.
- While the quinoa is cooking, in another small pan boil or steam the carrots and peas for about 5-7 minutes.
- In a large skillet or wok, put a little bit of cooking oil (about 1 tablespoon), grated ginger, and minced garlic in high heat. Then add the pieces of chicken, carrots and peas.
- Cook for another 3-5 minutes in high heat.
- Add the quinoa. Then add 6 tablespoons naturally brewed soy sauce and mix it all together. Cook for a couple more minutes and finally add the chopped green onions. Depending on how much you like green onions, you can finely chop just a couple or add the entire bunch (a small bunch usually has 5-6 onions).
- You can also save some green onions and decorate your plate.