Preparation Steps

• Rinse 1 cup of quinoa under cold water. In a saucepan, combine rinsed quinoa with 2 cups of water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
• Cut 1 pound of chicken breast into strips. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper evenly.
• In a skillet, heat 1 tablespoon of vegetable oil. Add seasoned chicken strips and cook for 5-7 minutes until golden brown and cooked through. Transfer to a plate and keep warm.
• In the same skillet, add another tablespoon of vegetable oil, increase heat to high, and stir-fry broccoli, carrots, and red bell pepper for 4-5 minutes until crisp-tender.
• In a mixing bowl, whisk together 0.5 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey, 1 teaspoon sesame oil, 1 clove minced garlic, and 1 teaspoon grated ginger. Add 2 tablespoons warm water to thin the sauce.
• Divide cooked quinoa among serving bowls, top with stir-fried vegetables and chicken.
• Drizzle the prepared peanut sauce over each bowl.
• Garnish with cucumber, cilantro, and green onions. Serve immediately.