Here is an under-an-hour recipe for an Asian-inspired, veggie-rich, breakfast stir-fry that could also work as a main dish lunch or dinner for 1.
- 1 cup water
- ½ cup quinoa
- 1 large carrot, peeled and chopped
- ½ cup broccoli florets
- ¼ cup chopped onion
- 1 (1 inch) piece ginger, peeled, or to taste
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 cup kale
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon water
- ½ cup shredded boneless, skinless baked chicken breast
- 1 cooking spray (Optional)
- 2 large eggs
- 1 teaspoon chile-garlic sauce (such as Sriracha®), or to taste (Optional)
- 1 teaspoon fresh cilantro, or to taste (Optional)
- 1 teaspoon sesame seeds, or to taste (Optional)
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Combine carrot, broccoli, and onion in the bowl of a food processor and chop.
- Heat sesame oil in a large skillet over medium heat and add garlic. Stir until fragrant, about 1 minute. Add chopped vegetable mixture from food processor. Cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and water; cook for 5 minutes more.
- Add chicken and 1/4 cup cooked quinoa to the skillet with the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
- Spray the skillet with cooking spray and cook eggs to preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry in the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.