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Ginger Chicken Fried Quinoa

Ginger Chicken Fried Quinoa

This is a convenient piggy back recipe to the Ginger Glazed Chicken.  I love it when I make something that can become something else completely the next night. We had some leftover chicken and sauce and it was perfect for a quick stir fry. 

Ginger Chicken Fried Quinoa 

Serves 4


Leftover Ginger Glazed Chicken, shredded and leftover sauce (You can also cook 3 chicken thighs in a pan or the oven and make the sauce separately. I would thicken the sauce as mentioned in the note in the recipe. Personally, I would cook the chicken thighs in the pan I plan on using for the stir fry for extra flavor.)

1 cup of quinoa, cooked per the package directions (you may also use rice or cauliflower "rice")

2 heads of bok choy, washed and sliced into thin ribbons

1 cup of snow peas

8oz of cremini mushrooms, wiped clean and sliced 

2 carrots, shredded

1 yellow onion, diced

2 cloves of garlic, diced

1/4 cup of fresh basil, julienned

1/4 cup of cilantro, chopped

1 Tbs of coconut oil 

1/4 cup of low soduim chicken stock or water


Heat a large cast iron or frying pan over medium high heat. Add 1 Tbs of coconut oil, onions and garlic and cook for 1 minute. Add the chicken stock or water and saute the onions until they are translucent. Add half of the sauce and the mushrooms to the pan and cook for 3-4 minutes. Add the shredded chicken and cooked quinoa and toss to coat in the sauce. Add the snow peas, carrots, bok choy and additional sauce if the mixture seems dry and sauté for 3-5 more minutes. When the vegetables are slightly soft and bright green, the stir fry is ready. Serve with a generous sprinkle of basil and cilantro. 


Spiced Chocolate Sweet Potato Cake (gluten free and vegan)

Spiced Chocolate Sweet Potato Cake (gluten free and vegan)

Ginger Glazed Chicken

Ginger Glazed Chicken