Thai Chicken Quinoa And Veggie Delight

ingredients

• servings: 4
• 2 cups water
• 1 cup quinoa
• 1 tablespoon olive oil
• 1/2 cup sliced fresh mushrooms
• 2 cloves garlic, minced
• 3 skinless, boneless chicken breast halves, diced
• 1 pinch sea salt, or to taste
• 1 pinch cracked black pepper, or to taste
• 1 carrot, grated
• 1/2 cup diced red onion
• 1/4 cup diced tomato
• 2 green onions, diced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

recipe

preparation time: 20 mins cook time: 40 mins ready time: 1 hr


• bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. fluff quinoa with a fork; set aside to cool for 10 minutes.
• heat olive oil in a large skillet over medium heat. cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. transfer mushroom mixture to a bowl. return skillet to heat.
• cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. add quinoa and stir. top with cilantro and lime juice.