Healthier Asian stir fry



1 pound cut chicken
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon lemon juice
3/4 cup quinoa
2 eggs
2 cups chopped bell pepper (sometimes I use broccoli instead)
12 ounces frozen carrots
4 ounces mushrooms
1 teaspoon garlic powder
1/2 teaspoon ground ginger

1. Start quinoa.  Pour quinoa and 1 1/2  cup water in saucepan and bring to a boil.  Lower heat once waterline is even with quinoa.
2. Saute chicken,  olive oil,  sesame oil,  lemon juice,  garlic,  and ginger in wok until chicken is no longer raw.
3.  Add vegetables and stir.
4.  Scramble eggs and stir in to wok. 
5. Add quinoa to wok.
6.  Continue to saute until vegetables are cooked and liquid is absorbed into mixture.

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