Thursday, April 7, 2011

Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

1 cup quinoa
1 1/2 cups chicken broth or 1 1/2 cups water with 1 bouillon cube/1 tsp powder
1 1/2 lbs chicken breast
4 Tbs olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
5 cloves garlic, thinly sliced
20 leaves fresh sweet basil, julienne (I used dried basil)
Grated Parmesan Cheese (a must)
salt and pepper to taste

Soak quinoa for 15 minutes in a medium size pot. Rinse several times. Add broth (or water and bouillon) to pot. Bring to full boil. Cover and let boil 1 minutes. Turn down heat very low and let cook 15 minutes. Remove from heat and allow to sit 5 minutes with lid on. Fluff with fork. Set aside.
Cut chicken into one-inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions and bell peppers; saute for 1-2 minutes; add garlic and saute until peppers become slightly limp, but still bright, about 1-2 minutes. Season with salt and pepper. Remove the pan from heat; add basil and quinoa. Toss until basil wilts; garnish with Parmesan Cheese

(You can use brown rice in place of the quinoa and it all still goes together well.)

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