Tricolour royal quinoa
chicken teriyake stir-fry

6 servings


For the quinoa stir-fry:

  • 6 cups tricolour royal quinoa previously cooked al dente
  • 1 table spoon garlic, finely chopped
  • 1 table spoon ginger, finely chopped
  • 2 table spoons fresh cilantro, finely chopped
  • 2 table spoons basil, finely chopped
  • 2 table spoons scallions, finely chopped
  • 1 cup bamboo shoots, chopped
  • 1 cup fresh shitake mushrooms, chopped
  • ½ cup carrots, peeled and chopped in half circles
  • ½ cup red peppers
  • ½ cup onion, diced
  • ½ cup fresh snow peas, cut in half
  • 4 eggs, scrambled (in a dash of sesame oil)
  • Salt and pepper, to taste
  • 1 Table spoon sesame oil
  • 4 table spoons vegetable oil

For the chicken:

  • 200 gr. chicken breasts, diced
  • 1 ½ cups soy sauce
  • 4 table spoons sugar
  • ½ tea spoon fresh garlic, finely chopped
  • ½ tea spoon fresh ginger, finely chopped
  • 1 dash sesame oil
  • 3 table spoons vegetable oil


  • For the royal quinoa stir-fry
    • Heat up the oil in a wok to a high temp and ad the fresh vegetables: bamboo, garlic, ginger and fry for 3 to 4 minutes. Then stir in the tricolour royal quinoa and finally add the egg and herbs. Keep warm and separate.
  • For the chicken
    • In a bowl, mix the soy, garlic, ginger, sugar and sesame oil, until the sugar is diluted. And marinate the chicken for 10 minutes before stir fry it in the vegetable oil.
  • Serve the chicken teriyaki on a bed of the stir-fried royal quinoa.


Leave a Reply

Your email address will not be published. Required fields are marked *