¾ cup quinoa, rinsed *
½ teaspoon salt, divided *
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored,
seeded and chopped
2 teaspoons grated ginger *
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
¼ teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast,
2 scallions, chopped
½ cup cilantro
1 tablespoon soy sauce
Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently for 1 minute.
Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, for about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.
Divide stir-fry among 4 bowls, serve warm.