Quinoa Stir-Fry with Vegetables and Chicken

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt.

Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes.

Remove from heat,

fluff with a fork and leave uncovered.

Heat oil in a large skillet over

medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute.

Add bell pepper, ginger, garlic and chile, if desired;

cook, stirring frequently, about 2 minutes.

Add peas, sprinkle

with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently,

1 minute.

Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.

Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Per serving: 254 calories, 7.8 g fat (1.1 g saturated),

Self