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Quinoa Stir-Fry with Vegetables and Chicken

['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.

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