Chicken Fried Quinoa

I’ve been wanting to incorporate quinoa into my diet, but I was afraid because the last time I tried to make something with it the taste was awful.  I even soaked the quinoa before I cooked it and it still tasted like bug spray.  That was several years ago, and now there are a lot more options when it comes to quinoa.  Quite a few of them don’t require presoaking before cooking which is a huge win for me.  Tonight I decided to do chicken fried rice, but with quinoa instead, and guess what…it was SO SO yummy.  I will say, although I love me some cauliflower rice, I think I prefer the quinoa instead.  I even cooked the quinoa in my Instapot so it was quick and easy.  I’ve also decided to start posting the nutrition labels with my recipes.  I want to do this for those who are attempting various diets such as keto, whole 30, or if you are just trying to eat less sodium or saturated fats.  Below is the recipe and then the nutrition label will be beneath that.  I am also going to put a link for my instapot in case any of you have been wanting to get one.  I hope y’all enjoy and please let me know how you like this recipe and if you tweaked it a little.  I’d love to see any variations.

Chicken Fried Quinoa


1 1/2 cups toasted quinoa

2 lb chicken breasts, chopped

3 cups sugar snap peas

2 cups shredded carrots

2-3 cloves of garlic, minced

1/2 cup green onions, chopped

3 tbsp avocado oil

1 tbsp sesame oil

1/3 cup low sodium soy sauce or liquid aminos if on the Whole 30 diet

toasted sesame seed, optional


Cook the quinoa according to the directions on the package.  I like to cook mine in my Instapot.  It cooks the quinoa perfectly, it ends up being the right texture and extremely fluffy.  Heat avocado oil in a saute pan or wok if you have one.  Place chopped chicken breasts in the heated avocado oil and cook through thoroughly.  While chicken is cooking half the sugar snap peas lengthwise then add to the cooked chicken.  Add in the shredded carrots with the snap peas.  After those begin to cook through add in the minced garlic and sesame oil, stir.  Add in the quinoa and low sodium soy sauce (or liquid aminos if doing Whole 30), and then stir.  Lastly turn off the heat and add the green onions.  Serve with toasted sesame seeds sprinkled over top, if desired.

Hope y’all are having a great start to your week and make sure to try this yummy recipe out!

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