When making a stir-fry, the actual cooking takes practically zero time, so make sure you have everything prepped before you start. Use two packages of precooked quinoa to get the amount needed for this recipe.
Carolyn Williams, PhD, RD, is the author of the new cookbook, Meals That Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less. You can follow her on Instagram @realfoodreallife_rd or on carolynwilliamsrd.com.
How to Make It
Heat a large skillet over medium-high. Add 1 tablespoon of the oil to the pan; swirl to coat. Add the chicken and cook, stirring often, for about 4 minutes. Add the bell pepper, scallions, garlic, and ginger to skillet and cook, stirring often, until the chicken is done and the vegetables are just tender, about 3 minutes. Transfer the chicken mixture to a plate and wipe the skillet clean with a paper towel.
Heat the remaining 1/2 tablespoon oil in the same skillet over medium. Add the quinoa and edamame and cook, stirring constantly, until thoroughly heated, about 2 minutes. Push the quinoa mixture to the side of the skillet. Add the egg to opposite side of the skillet and cook, stirring constantly, until scrambled, about 1 minute; stir in the quinoa mixture. Add the chicken mixture and soy sauce to the skillet and cook, stirring often, until thoroughly heated, about 1 minute
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