Pear-quinoa salad
This delightful pear-quinoa salad combines the sweet crunch of pears with the nutty goodness of quinoa, all tossed in a zesty vinaigrette. Perfect for a light and refreshing meal!
Ingredients:
- 1 teaspoon peanut oil plus 2 tablespoons, divided
- 2 large eggs, beaten
- 3 scallions, thinly sliced
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced garlic
- 450g boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
- ½ cup diced red bell pepper
- ½ cup diced carrot
- ½ cup peas, fresh or frozen (thawed)
- 2 cups cold cooked quinoa
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 teaspoon toasted (dark) sesame oil (Optional)
Instructions:
- Heat 1 teaspoon of oil in a large flat-bottom carbon-steel wok or large heavy skillet over high heat. Crack the eggs into the pan and let them cook without moving them until one side is fully cooked, which should take around 30 seconds. Carefully flip the eggs and continue cooking until they are just cooked through, about 15 seconds. Transfer the cooked eggs to a cutting board and chop them into 1/2-inch pieces.
- Into the same pan, pour 1 tablespoon of oil and toss in the scallions, ginger, and garlic. Cook while stirring until the scallions become tender, approximately 30 seconds. Add the chicken and stir-fry for about 1 minute. Throw in the bell pepper, carrot, and peas; cook while stirring until they are just tender, which should take 2 to 4 minutes. Transfer the cooked ingredients to a large plate.
- Pour the remaining 1 tablespoon of oil into the pan; add the quinoa and stir-fry until it is heated through, which should take 1 to 2 minutes. Ensure to mix the quinoa well so that it is evenly coated with oil and heated thoroughly.
- Put back the chicken, vegetables, and eggs into the pan. Pour in the tamari or soy sauce and mix everything together until well incorporated. Serve the dish with a drizzle of sesame oil, if desired.
Summary:
- Calories: 1500 kcal
- Fat: 76 g
- Protein: 40 g
- Carbs: 178 g
- Potassium: 2042 mg
- Magnesium: 464 mg