Fried Rice with Chicken and Quinoa

Rinse it well. Add the quinoa to a fine mesh strainer and rinse under cold water. This removes the natural coating that can taste slightly bitter.
1 cup dry quinoa
Toast it first. Add the drained quinoa to a dry pan over medium heat. Let it toast for a few minutes until lightly fragrant. This adds flavor and helps prevent mushiness.
Cook until fluffy. Add water, bring to a boil, then reduce to low. Cover and cook for 12–14 minutes, until the water is absorbed and the little spirals open up. Fluff gently with a fork.
Cook the chicken until golden. Heat olive oil in a skillet. Add the diced chicken, season, and cook until fully done and lightly browned. Don’t overcrowd the pan. Remove and set aside.
1 pound chicken breast
Add a little more oil if needed. Cook the onion for about 1 minute until soft, then add the garlic and cook another 30 seconds until fragrant.
1 cup diced white or yellow onion, 2-3 cloves garlic
For the vegetables – keep them crisp. Add carrots and bell peppers. Cook 4–5 minutes over medium-high heat so they stay tender with a slight crunch.
¾ cup carrots, ½ cup yellow bell pepper
Combine everything. Return the chicken and quinoa to the pan. Add spinach and soy sauce. Toss and cook for about 2 minutes, just until the spinach wilts.
2 cup spinach, 3-4 tablespoons low-sodium soy sauce or gluten-free tamari
Finish and serve. Stir in green onions and a drizzle of chili sauce if you like a little heat.