QUINOA CHICKEN AND VEGETABLE STIR FRY

For my lunch today, I experimented with vegetables, chicken and quinoa, the serving listed above is for 2, so I only packed half of this. The key here is to use no more than 7oz of your favorite meat, and to pack as many vegetables as you can fit in the dish. My serving today was about 350 calories.

Ingredients:

1/2 cup dry organic quinoa

2 cups leafy spinach

1 orange bell pepper

2 roma tomatoes

2 cups romaine lettuce ( you can use the salad pack)

Pam olive oil spray

Spices ( cajun spices, a dash of lemon juice, seasoned salt, etc etc)

6 oz left over chicken tenderloins

Directions

1. Boil your quinoa in water untill done

2. chop up all your vegetables and together on a plate

3. Grease a skillet with pam olive oil spray and put vegetable in pan on medium heat, Add your seasonings of choice to add flavor to vegetables.

4. Add the left over chicken to the vegetable mix

5. Stir the mixture above until well sauteed, add pam olive oil spray as needed.

6. Add quinoa to the top of vegetable spray and put 1tbsp of mike lawry's Hawaiin marinade on quinoa.

7. Mix together ensuring that quinoa and vegetables and chickens are well sauteed.

8. ENJOY!!!!

Nutrition Facts Per Serving (makes 2): About 350 calories, 45g Carbs, 25grams of Protein, 5 grams of Fat, 9 g. Fiber.