1/2 c Quinoa (uncooked)
1 c broth – vegetable or chicken,
1 tbsp butter
1 bag of Trader Joe’s: Kung Pao Chicken (we’ll only use the chicken, so you can save or toss any other things that come with the kit)
2 eggs, scrambled or hard-boiled
1 Tbsp sesame seed oil
1/4 tsp red pepper flakes
4 gloves garlic, minced
1/2 red onion, minced
2 large carrots, chopped
1/2 bag frozen corn or 2 fresh ears of corn, lightly steamed
1 red bell pepper, chopped
1 small – medium head of broccoli, chopped
1 tsp Bragg’s Amino Liquid’s (or to taste) – this is gluten free soy sauce substitute
Quinoa – add first three ingredients (1/2 c quinoa, 1 c broth, 1 tbsp butter) in rice cooker or in pot on stovetop and cook according to package directions.
While that’s cooking, prep the vegetables: chop into small, bite size pieces. (you can change what veggies you use, I like having a lot of colors so that’s the aim here).
If you’re scrambling the eggs, do that in a separate pan.
In a large saucepan or wok, heat the sesame oil over high heat for about a minute (until it’s heated, basically) – turn heat down to medium-high, add red pepper flakes, garlic, and onion. Heat these for about a min, until onion is more translucent. Add only the chicken from the Kung Pao bag*. Cover pan. Stir chicken ever few minutes. Cook chicken completely.
Add carrots and broccoli to pan, mix in and let cook about 1 min. Add rest of veggies. Turn off heat and mix in quinoa. Add ground pepper and Bragg’s liquid amino’s, you can add more to your taste preference. Cut hardboiled eggs or scrambled eggs into bite-sized pieces and mix in.
*the sauce that comes with this kit is made with Soy Sauce. Soy Sauce has wheat in it – aka is not gluten intolerent friendly, for future reference. So I always toss this sauce. But I save the frozen veggies; they’re handy to have in the freezer.