Asian-Inspired Breakfast Stir-Fry with Quinoa and Veggies

Begin by heating 1 cup of water and quinoa in a saucepan over high heat. Once boiling, lower the temperature to medium-low and cover, allowing the quinoa to become tender after 15-20 minutes of simmering.

Next, use a food processor to finely chop the carrot, broccoli, and onion into uniform pieces.

In a large skillet, heat 1-2 tablespoons of sesame oil over medium heat. Add minced garlic and sauté for approximately 1 minute, until fragrant. Then, add the chopped vegetables to the skillet and cook, stirring occasionally, until the onions become translucent, taking around 3-5 minutes. Add a handful of kale and cook until wilted, roughly 1 minute later. Introduce soy sauce and an additional tablespoon of water into the mixture, allowing it to cook for a further 5 minutes.

Now, add diced chicken and 1/4 cup of cooked quinoa to the vegetable mixture. Stir constantly until the ingredients are heated through, approximately 2-3 minutes.

Transfer the stir-fry to a serving plate and set aside.

Using cooking spray, reheat a skillet over medium heat. Cook eggs to your desired level of doneness, taking 3-5 minutes.

Place the cooked eggs on top of the stir-fry on the plate, and garnish with chile-garlic sauce, chopped cilantro, and sesame seeds.