Quinoa is a great alternative if you’re getting bored with using brown rice for stir fry or fried rice. I have a cooking tutorial on YouTube that shows you have to make it. It’s just a basic stir fry I whipped up with some things I had around so feel free to add more veggies or different protein. Or for vegetarians, omit the meat. Enjoy!
1/2 Cup Uncooked Quinoa
2/3 Cup Steamed Sugar Snap Peas (or fresh)
2 Egg Whites
2 Ounces Chicken Breasts, Chopped
1 Tbsp Low Sodium Soy Sauce
1 Tbsp Olive Oil, divided
1 tsp Garlic Powder (or use fresh)
1 tsp Parsley
Cook quinoa according to package directions. Place to the side. Heat a skillet on a low-medium flame. Sprinkle chicken with garlic powder and parsley. Cook in 1/2 Tbsp olive oil until 85% cooked. Add soy sauce and remainder of olive oil to skillet and then combine quinoa and sugar snap peas into skillet. Pour in egg whites and cook entire mixture until egg whites are completely cooked. Remove from heat and plate. Makes 2 servings.