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1 cup quinoa*
1-2 teaspoons coconut oil
fresh garlic, minced (to taste)
1-2 teaspoons fresh ginger
2-3 medium to large chicken breasts
diced assortment of your favorite vegetables (I use broccoli, cauliflower, and sliced carrots)**
sliced water chestnuts (optional)
Himalayan sea salt (to taste)
Cook the quinoa according to package directions.
Heat the coconut oil in an electric frying pan over medium heat. Add the garlic and ginger and stir until fragrant. Add the diced chicken and heat until cooked through.
Add vegetables until cooked to your liking, stirring occasionally. Add salt to taste.
Serve the stir-fry mixture on top of a serving of quinoa.
If you’re interested in trying one of my clean-eating groups, please feel free to contact me at firstname.lastname@example.org
*Editor’s note: I used Roland brand Roasted Garlic quinoa.
**Editor’s note: I used broccoli, onions, and mushrooms.