It’s been a long time since I’ve posted a recipe on here, which is a shame – the food posts are some of my favourites!

I recently realized it had been a while since I’d actually put substantive effort into making a meal, so I resolved to make myself a nice dinner entirely from scratch.  No shortcuts allowed (well, maybe one or two).


One of my go-to recipes while at school was a chicken stir-fry: a chicken breast, some frozen veggies and a dollop of my housemate’s honey garlic sauce sneaked from the fridge.  I decided to rework the recipe with fresh veggies and quinoa instead of the rice I had used at school.

Here’s what I used (approximately…I tend not to measure things much when I’m cooking):

  • 1 cup mixed red and white quinoa
  • 2 cups water
  • Olive oil
  • 1 raw chicken breast, cut into bite-sized pieces
  • About 1/3 package sliced mushrooms, rinsed
  • 1/2 white onion, diced
  • 1 red bell pepper, rinsed and sliced
  • Handful broccoli florets, rinsed
  • Handful snow peas, rinsed
  • 2-3 tablespoons Asian sesame dressing (I used Renee’s store-bought version–there’s my shortcut–but you could make your own using this recipe)
  • 1 tablespoon sesame seeds

This makes 2-3 servings, depending on how hungry you are.  I’m eating my second portion for today’s lunch!


^ Note: You’ll probably want a skillet or wok that is bigger than this, so you can cook everything more evenly.

Here’s what I did:

  1. Combine quinoa and water in a small saucepan and bring to a boil.  Once boiled, reduce to a simmer and cover for 15 minutes or until all water is absorbed.
  2. Drizzle a good amount of olive oil on a large skillet (or wok if you have one) and warm over high to medium-high heat.  Add chicken breast, mushrooms and onions and stir around, making sure to flip the chicken pieces so they are cooked on all sides.  Add a drizzle more oil if chicken or veggies start to stick to the skillet.
  3. When chicken is nearly cooked through, reduce heat to medium and add pepper and broccoli.  Again, add a drizzle more oil if needed.  Continue to stir.
  4. Once peppers have softened and broccoli has turned a darker green, reduce heat to low and add in snow peas, Asian sesame dressing and sesame seeds (I leave the snow peas til the end because I like them crunchy).  Stir to thoroughly coat chicken and veggies with dressing and seeds.  If quinoa is still cooking, leave on low heat to keep warm.


^ That shadow…

Once it’s all done, scoop some quinoa onto your plate, top with stir-fry mixture and toss, adding a little more dressing and another sprinkle of sesame seeds if desired.

Stay hungry!