A favorite Asian dish, fried rice is quick to prepare and makes a complete meal. Made with quinoa instead of rice, our Stir-Fried Chicken and Quinoa dish packs a protein-rich energy punch!
Prepare quinoa according to package directions.
Heat two tablespoons of canola oil in a large skillet over medium heat. Add onions and sauté for 8 minutes, until cooked through and lightly browned. Remove onions and set aside. Remove skillet from heat.
Lightly beat eggs with 1/4 tablespoon of soy sauce in a medium bowl. Return skillet to burner and heat remaining canola oil over medium heat. Add egg mixture, stirring to scramble eggs. Remove eggs from skillet.
Heat sesame oil in skillet over medium heat. Add chicken, carrots, peas and cooked onions and sauté about 2 minutes, or until heated through.
Add cooked quinoa, bean sprouts and green onions to skillet and stir to mix. Continue to stir-fry for 3 minutes. Add scrambled eggs and drizzle mixture with remaining soy sauce. Stir-fry for 1 to 2 minutes, or until well blended and heated through.