Chicken Stir-fry with Quinoa and Asparagus
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 370 kcal | (18 %) | ||
| Fat | 8 g | (7 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 ½ ozs Quinoa
- 1 onion
- Garlic chive
- 1 Tbsp vegetable oil
- 8 fluid ozs Instant vegetable broth
- 7 ozs Chicken fillet
- 7 ozs white Asparagus
- 2 scallions
- 7 ozs Cucumber
- 2 Tomatoes
- salt
- peppers
- some fresh mint
Preparation steps
1.
Pour the quinoa into boiling water. Chop the onion and garlic and sauté together in 1 tablespoon oil. Mix the quinoa and the broth and allow to swell.
2.
Rinse the chicken fillets, pat dry and chop. Peel the asparagus and cut it into thin slices. Cut the scallions into rings. Cook the chicken, asparagus and scallions in the remaining oil for about 10 minutes.
3.
Chop the cucumber. Dice the tomatoes and add to the stir fry, with the cucumber. Cook for about 5 minutes. Season with salt and pepper. Serve with quinoa and mint.
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