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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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.
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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.
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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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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.
Ingredients
- 200 g (1 cup)quinoa, rinsed
- 500 g (1.1 lb)chicken breast, thinly sliced
- 1 tbspvegetable oil
- 1 mediumred bell pepper, sliced
- 1 mediumzucchini, sliced
- 1 mediumcarrot, julienned
- 100 g (3.5 oz)green beans, trimmed and cut into 5 cm pieces
- 2 clovesgarlic, minced
- 1 tspground cumin
- 1 tspsmoked paprika
- ½ tspchili powder (adjust to taste)
- Saltto taste
- Freshly ground black pepperto taste
- Fresh cilantro leavesfor garnish
- Lime wedgesfor serving
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Equipment
- 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
Step-by-step
Step 1
Rinse quinoa under cold water until water runs clear to remove bitterness. Drain well.Step 2
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.Step 3
While quinoa cooks, heat vegetable oil in a large frying pan or wok over medium-high heat.Step 4
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.Step 5
Stir-fry chicken for 6–8 minutes until cooked through and slightly browned. Remove chicken from pan and set aside.Step 6
In the same pan, add bell pepper, zucchini, carrot, and green beans. Stir-fry vegetables for 5–6 minutes until crisp-tender.Step 7
Return cooked chicken to the pan with vegetables. Stir well to combine and warm through for 1–2 minutes.Step 8
Fluff quinoa with a fork. Divide quinoa among bowls, top with chicken and vegetable stir-fry.Step 9
Garnish with fresh cilantro leaves and serve with lime wedges on the side.
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