Quinoa Stir-Fry with Vegetables and Chicken

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This vibrant chicken and quinoa stir-fry is a nutritious twist on a classic takeaway favourite. By swapping traditional white rice for protein-rich quinoa, this dish offers a satisfying nuttiness that pairs perfectly with the crunch of fresh mangetout and sweet red peppers. Infused with aromatic ginger, garlic, and a hint of chilli, it provides a balanced profile of flavours and textures that feels both light and restorative.

Ideal for a quick midweek dinner or a healthy packed lunch, this recipe falls into the balanced nutrition category, offering lean protein, complex carbohydrates, and plenty of fresh vegetables. Using pre-grilled chicken breast makes it an incredibly efficient meal to prepare, taking less than thirty minutes from hob to table. Serve it warm for a comforting yet wholesome evening meal.

Ingredients for Quinoa Stir-Fry with Vegetables and Chicken

110g quinoa, rinsed
1/2 cucchiaini di sale, divisi
1 cucchiaio di olio vegetale
1 small carrot, thinly sliced
1 medium red pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 spicchio d'aglio, affettato
1 small red chilli, chopped (optional)
300g snow peas, trimmed
1/4 cucchiaini di pepe nero
1 uovo, sbattuto
110g grilled chicken breast, chopped
2 cipollotti, tritati
1/2 cup coriander
1 cucchiaio di salsa di soia

How to make Quinoa Stir-Fry with Vegetables and Chicken

Place quinoa in a small saucepan with 180ml water and 1/4 teaspoons 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 pepper, ginger, garlic and chilli, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoons 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, spring onions, coriander and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.