I've tried some pretty interesting things this semester so far and have actually gone home to make some of the recipes. This recipe is one of them, however, I did do it slightly different. I also have no idea where the student got this recipe, so if it's identical to someone else's, please let me know so that I can give credit where credit is due.
-2 cups dry quinoa
-4 cups low sodium broth or 4 cups water (broth will add more flavor)
-16 oz bag of mixed frozen vegetables (peas and carrots or peas, carrots, green beans, corn)
-1 lb chicken breast, baked or sautéed, shredded
-1/2 large onion, chopped
-1 or 2 large eggs (or egg whites)
-1 clove minced garlic (1/2 tsp or more because I love garlic)
-Low sodium soy sauce
-Add quinoa and broth (or water) to a large pot. Boil until quinoa becomes translucent and all liquid is gone (About 20 minutes or time recommended on box).
-Bake, grill, or sauté chicken breast until cooked thoroughly. Shred.
-While quinoa is cooking, sauté onion and garlic in a large wok (or pan) with olive oil until onion becomes translucent.
-Add frozen vegetables and sauté until thawed
-Add eggs (or egg whites) and stir until eggs are completely cooked/scrambled
-Add shredded chicken
-Add soy sauce, to flavor (2-4 Tbsp)
(Steps in pictures below)