Asian Breakfast Stir-Fry

• 1 cup water
• 1/2 cup quinoa
• 1 large carrot, peeled and chopped
• 1/2 cup broccoli florets
• 1/4 cup chopped onion
• 1 (1 inch) piece ginger, peeled, or to taste
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 cup kale
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon water
• 1/2 cup shredded boneless, skinless baked chicken breast
• 1 cooking spray (optional)
• 2 large eggs
• 1 teaspoon chile-garlic sauce (such as Sriracha(R)), or to taste (optional)
• 1 teaspoon fresh cilantro, or to taste (optional)
• 1 teaspoon sesame seeds, or to taste (optional)

1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. Combine carrot, broccoli, and onion in the bowl of a food processor and chop.
3. Heat sesame oil in a large skillet over medium heat and add garlic. Stir until fragrant, about 1 minute. Add chopped vegetable mixture from food processor. Cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and water; cook for 5 minutes more.
4. Add chicken and 1/4 cup cooked quinoa to the skillet with the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
5. Spray the skillet with cooking spray and cook eggs to preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry in the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

water, quinoa, carrot, broccoli florets, onion, ginger, sesame oil, garlic, kale, soy sauce, water, chicken breast, cooking spray, eggs, chilegarlic sauce, fresh cilantro, sesame seeds

Taken from www.allrecipes.com/recipe/265277/asian-breakfast-stir-fry/ (may not work)