Adapted from www.epicurious.com

Quinoa is a source of energizing iron and amino acids, protein's building blocks.  For a vegetarian version, you may omit the chicken.

Serves 4

Ingredients

3/4 cup rinsed NOW Real Food® Organic Quinoa*

1/2 teaspoon salt, divided

1 tablespoon vegetable oil

1 small carrot, thinly sliced

1 medium red bell pepper, cored, seeded and chopped

2 teaspoons grated ginger

1 clove garlic, sliced

1 small red chile, chopped (optional)

2 cups snow peas, trimmed

1/4 teaspoon black pepper

1 egg, beaten

4 ounces grilled chicken breast, chopped

2 scallions, chopped

1/2 cup cilantro

1 tablespoon soy sauce

1. 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.
2. Heat oil in a large skillet over medium-high heat.
3. Cook carrot, stirring occasionally, until it softens, about 1 minute.
4. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes.
5. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.
6. Remove vegetables and return skillet to heat; add quinoa, along with egg and cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
7. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.
8. Divide stir-fry among 4 bowls; serve warm.

Per serving:
254 calories
7.8 g fat (1.1 g saturated)
30 g carbohydrates
4 g fiber
17 g protein

*NOW items available at your local health food store