Thai Chicken Quinoa and Veggie Delight

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 tablespoon olive oil
• 1/2 cup sliced fresh mushrooms
• 2 cloves garlic, minced
• 3 skinless, boneless chicken breast halves, diced
• 1 pinch sea salt, or to taste
• 1 pinch cracked black pepper, or to taste
• 1 carrot, grated
• 1/2 cup diced red onion
• 1/4 cup diced tomato
• 2 green onions, diced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

Directions

Bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. Fluff quinoa with a fork; set aside to cool for 10 minutes.

Heat olive oil in a large skillet over medium heat. Cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. Transfer mushroom mixture to a bowl. Return skillet to heat.

Cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. Stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. Add quinoa and stir. Top with cilantro and lime juice.