Chopsticks stir-fry

Quinoa has been used as a cereal for over 5,000 years and was regarded as a sacred food by the South American Incas. It’s gluten-free and an excellent source of protein as well as B vitamins.

I used a packet of quick-cook Tilda super grain coconut quinoa, brown basmati and wild rice for this dish. It's available from most supermarkets.

Ingredients

2 Tbsp	Canola oil
1	Red onion
250 g	Boneless chicken breast, cut into 2 cm dice (Main)
¾ cup	Broccoli florets
1	Carrot, diced
1 packet	Super Grain Coconut Quinoa, Brown Basmati & Wild Rice (Main)
2 Tbsp	Soy sauce
1 Tbsp	Sesame oil
2	Eggs, lightly beaten

Directions

1. Heat the canola oil in a wok or a non-stick frying pan. Add the onion and stir-fry until tender. Add the chicken and stir-fry until just cooked. Add the broccoli florets and carrot and stir-fry for 1 minute.
2. Add the super grain coconut quinoa, brown basmati & wild rice and stir well. Add the soy sauce and sesame oil.
3. Make a well in the centre of the mixture. Drizzle in the eggs — stirring constantly — until it is cooked.Stir into the rice combo.