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Peruvian Quinoa Grain Bowl With Stir-Fried Chicken and Seasonal Vegetables

A vibrant and wholesome Peruvian-inspired quinoa grain bowl featuring tender stir-fried chicken breast and a medley of crisp seasonal vegetables. This recipe highlights the nutty flavor of quinoa combined with traditional Peruvian seasonings, offering a balanced, protein-rich weeknight meal that is both approachable and nutritious.

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Peruvianmedium40 minServes 4
Peruvian Quinoa Grain Bowl with Stir-Fried Chicken and Seasonal Vegetables plated and ready to serve

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Servings

4

Originally developed for 4 servings.

Ingredient checklist

Method

0 of 9 steps complete
  1. No timer needed
    Rinse quinoa under cold water until water runs clear to remove bitterness. Drain well.
  2. No timer needed
    Combine rinsed quinoa with 500 ml (2 cups) water and a pinch of salt in a medium pot. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered.
  3. No timer needed
    While quinoa cooks, heat vegetable oil in a large frying pan or wok over medium-high heat.
  4. No timer needed
    Add minced garlic and stir-fry for 30 seconds until fragrant. Add chicken slices, sprinkle with ground cumin, smoked paprika, chili powder, salt, and black pepper.
  5. No timer needed
    Stir-fry chicken for 6–8 minutes until cooked through and slightly browned. Remove chicken from pan and set aside.
  6. No timer needed
    In the same pan, add bell pepper, zucchini, carrot, and green beans. Stir-fry vegetables for 5–6 minutes until crisp-tender.
  7. No timer needed
    Return cooked chicken to the pan with vegetables. Stir well to combine and warm through for 1–2 minutes.
  8. No timer needed
    Fluff quinoa with a fork. Divide quinoa among bowls, top with chicken and vegetable stir-fry.
  9. No timer needed
    Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Chef tips

  • Rinse quinoa thoroughly to avoid any bitterness in the final dish.
  • Slice chicken thinly to ensure quick and even cooking during stir-frying.
  • Adjust chili powder according to your preferred spice level.
  • Use fresh, crisp vegetables for the best texture contrast.
  • Store leftovers promptly in a sealed container in the refrigerator and consume within 2 days to ensure safety and freshness.

Equipment check

  • medium pot with lid
  • large frying pan or wok
  • knife
  • cutting board
  • measuring spoons
  • spatula

Nutrition per serving

  • Calories420
  • Protein35 g
  • Carbs40 g
  • Fat7 g

Tags

Grain BowlPeruvianProteinCooking MethodMeal Type

Behind the dish.

Overview

Enjoy a wholesome grain bowl inspired by the vibrant flavors of Peru. This dish combines nutty quinoa with succulent stir-fried chicken breast and a colorful array of seasonal vegetables. Enhanced with Peruvian spices and fresh herbs, it offers a nutritious and satisfying meal perfect for weeknights.

Why you’ll love it

  • Nutritious and protein-rich, perfect for balanced meals.
  • Quick stir-fry method makes it ready in under 45 minutes.
  • Versatile use of seasonal vegetables keeps it fresh and adaptable.
  • Bright, aromatic Peruvian seasonings add exciting flavors.

Ingredient notes

Quinoa: Rinse the quinoa thoroughly to remove its natural bitterness. You can use white, red, or tri-color quinoa for a varied texture and color.

Chicken breast: Use boneless, skinless chicken breast for lean protein. Cut into thin strips to cook quickly and evenly.

Seasonal vegetables: Choose crisp vegetables like bell peppers, zucchini, carrots, or green beans. Adjust according to availability and preference.

Peruvian seasoning: A blend of ground cumin, smoked paprika, garlic, and a touch of chili powder brings authentic warmth and depth.

Serving & storage

Serve this grain bowl warm, garnished with fresh cilantro and lime wedges for brightness. Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days. Reheat gently to preserve texture and flavor.

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