This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

Ingredients

　　3/4 cup quinoa, rinsed

　　1/2 teaspoon salt, divided

　　1 tablespoon vegetable oil

　　1 small carrot, thinly sliced

　　1 medium red bell pepper, cored, seeded and chopped

　　2 teaspoons grated ginger

　　1 clove garlic, sliced

　　1 small red chile, chopped (optional)

　　2 cups snow peas, trimmed

　　1/4 teaspoon black pepper

　　1 egg, beaten

　　4 ounces grilled chicken breast, chopped

　　2 scallions, chopped

　　1/2 cup cilantro

　　1 tablespoon soy sauce

　　Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Nutrition Per Serving

　　7.8 g fat (1.1 g saturated)

　　30 g carbohydrates

　　4 g fiber

　　17 g protein

　　#### Nutritional analysis provided by Self