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Broccoli, Red Pepper & Chicken Stir Fry with Quinoa

Broccoli, Red Pepper & Chicken Stir Fry with Quinoa is so simple but also incredibly tasty.
Course Main Course
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 276kcal
Author Wendy Polisi

Ingredients

  • 1/3 cup water
  • 2 cups broccoli florets
  • 1 tablespoon coconut oil
  • 1 medium onion sliced
  • 1 red pepper seeded and sliced
  • 4 scallions chopped
  • 1 tablespoon coconut oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 lb boneless skinless chicken or tempeh cut into chunks
  • 2 tablespoons gluten free tamari
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chicken broth
  • 3 cups cooked quinoa

Instructions

  • Place water in a large rimmed skilled and heat to medium high. Add broccoli and cook for 2 minutes, until bright green. Remove broccoli from skillet.
  • Add coconut oil to the same skillet. Add onion and red pepper and cook for 3 minutes, stirring occasionally. Return broccoli to the pan and add scallions. Cook for 2 minutes, until crisp-tender. Remove vegetables from skillet.
  • Add 1 tablespoon coconut oil to the skillet. Add garlic, ginger and chicken or tempeh. Cook until chicken is cooked through, about 5 minutes. Return vegetables to the pan. Toss with tamari and maple syrup. Add salt, pepper, red pepper flakes and stock. Cook, scrapping the bottom for one more minute.
  • Divide quinoa among bowls. Top with chicken and vegetable mixture and serve warm.

Notes

If you are vegetarian or vegan, you can still enjoy this recipe by substituting tempeh

Nutrition

Calories: 276kcal | Carbohydrates: 27g | Protein: 22g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 710mg | Potassium: 664mg | Fiber: 4g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 58.3mg | Calcium: 49mg | Iron: 2.3mg