Quinoa & Chicken & Veggies from the Wok

By Angelika Hanna


Prep Time: 10 min

Cook Time: 10 min + 15 min to cook and let cool off the quinoa

Total Time: 35 min

Yield: 4 servings

Cuisine: North American/Canadian

Author: Angelika Hanna / Zest4Food


  • 2 chicken breasts, skinless, cut into cubes
  • 1 tbsp extra virgin cold-pressed olive oil
  • 1 tbsp sesame oil
  • 1 garlic clove, minced (optional)
  • 1 medium red onion, chopped
  • 3 cups cooked quinoa, cooled off
  • 1 small zucchini, sliced
  • 1 orange Bell pepper, cut in strips
  • 1 red hot Finger pepper
  • 1 tsp ground ginger
  • Soy sauce, to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  1. Heat the olive oil in a wok over medium-high heat.
  2. Season the chicken pieces with salt and pepper.
  3. Brown in the wok stirring frequently.
  4. Remove the chicken from the wok; place on a plate.
  5. Add the sesame oil and stir fry the garlic for about 30 sec.
  6. Add the cooled off quinoa, onion, hot pepper, zucchini, and Bell pepper.
  7. Season with the ground ginger, salt and pepper.
  8. Cook for about 4 min until the veggies begin to soften.
  9. Return the chicken in the wok.
  10. Combine all the ingredients. Cook for about 3 min stirring frequently.
  11. Stir in the soy sauce and cook for another 2 min to let the flavors blend.


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