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GF Broccoli, Chicken and Quinoa Stir-Fry

By Camilla Saulsbury

GF Broccoli, Chicken and Quinoa Stir-Fry

Broccoli, Chicken and Quinoa Stir-Fry

(page 350)
500 Best Quinoa Recipes by Camilla V. Saulsbury

This wonderful variation on fried rice is tied together by the hoisin sauce, which adds savory sweetness and hints of five-spice seasoning.



Make sure the quinoa is well chilled before adding it to the stir-fry. This ensures that the grains do not clump together.


2 tbsp    toasted sesame oil, divided    30 mL

3    cloves garlic, minced     3

1    red bell pepper, thinly sliced 1

3 cups    small broccoli florets    750 mL

3⁄4 cup   ready-to-use reduced-sodium chicken      175 mL

     or vegetable broth (Gluten-Free), divided

1 lb boneless skinless chicken breasts, cut into   500 g

     thin strips

     Fine sea salt and freshly ground black pepper

1⁄2 cup   chopped green onions 125 mL

2 cups    cooked quinoa (see page 10), chilled     500 mL

1⁄3 cup   hoisin sauce (Gluten-Free)   75 mL

2 tbsp    freshly squeezed lime juice    30 mL


1.   In a large, deep skillet, heat half the oil over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add red pepper, broccoli and 1⁄4 cup (60 mL) of the broth; cover and cook for about 3 minutes or until vegetables are tender-crisp. Transfer vegetable mixture to a bowl.

2.   Sprinkle chicken with salt and pepper. In the same skillet, heat the remaining oil over medium-high heat. Add chicken and green onions; cook, stirring, for 3 to 4 minutes or until chicken is browned on all sides and no longer pink inside.

3.   Return vegetable mixture to the pan, along with quinoa, hoisin sauce, lime juice and the remaining broth. Cook, stirring, for 2 minutes.


Makes 4 servings