Using red quinoa adds a dramatic element to this luscious fried “rice.” Feel free to substitute regular quinoa.
Place quinoa, broth, and coconut milk in medium saucepan over high heat. Bring to a boil. Cover; reduce heat to medium-low and cook 15 to 20 minutes or until all liquid is absorbed.
Meanwhile, heat oil in a large wok or skillet over medium-high heat. Add green onions, ginger, and garlic; cook for 1 minute, stirring constantly.
Add peas, carrots, and cilantro; cook for 2 minutes.
Push the ingredients to the sides of wok, creating a clear space in the center. Pour beaten eggs into wok. Stir with a spatula until the eggs are scrambled, then gently stir to combine with the rest of the ingredients.
Add chicken, cooked quinoa, soy sauce, and lime juice to wok, tossing to combine. Cook for an additional 1 to 2 minutes or until the quinoa begins to crisp up. Serve with a drizzle of sesame oil and sprinkled with peanuts.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
One Just BARE® Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.