Asian Breakfast Stir-Fry
Here is an under-an-hour recipe for an Asian-inspired, veggie-rich, breakfast stir-fry that could also work as a main dish lunch or dinner for 1.
In a saucepan, bring water and quinoa to a boil.
Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes, or until quinoa is tender.
Chop the carrot, onion, broccoli, and mixture in the bowl of a food processor.
Garlic and sesame oil are heated in a big skillet over medium heat.
For about a minute, stir until fragrant.
the food processor-chopped vegetable mixture.
For 3 to 5 minutes, cook and stir onions until they are translucent.
Add the kale and cook for 1 minute, or until wilted.
Cook for an additional 5 minutes after adding water and soy sauce.
Add 1/4 cup of cooked quinoa and chicken to the skillet of mixed vegetables.
Cook and stir for 2 to 3 minutes, or until thoroughly heated.
Put the stir-fry on a plate.