What the heck is Quinoa?

 First you gotta know how to say it...(KEEN-wah)

Know as "the mother of grain"

It is airy, light, rice-like...yummy.

Great for side dish's or used in a stir-fry.

They call it a super food...it's the latest craze.

Quinoa Stir Fry with veggies and chicken

What you need:

• 3/4 cup quinoa, rinsed
• 1/2 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
• 1/4 teaspoom black pepper
• 1 egg, beaten 
• 4 oz grilled chicken breast, chopped
• 2 scallions, chopped
•  1/2 cup cilantro
• 1 tablespoon soy sauce

How you do it...(you can do this)

 Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp. 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 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

The good news...

254 calories per serving, 7.8 g fat (1.1 g saturated), 30 g carbs, 4 g fiber, 17 g protein