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Chicken Fried Quinoa Bowls

Chickenomics 101: Roast 2 Chickens Eat 3 Times

Servings 4
Servings: 4


  • 2 tablespoons canola oil, divided
  • 2 eggs, beaten
  • 2 tablespoons fish sauce, divided
  • 1 large carrot, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 cup chopped kale
  • 4 cups cooked quinoa
  • 2 cups chopped Just Bare skinless chicken breast fillets or tenders
  • ½ cup finely chopped dried Chinese sausage or salami
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 3 green onions, thinly sliced
  • Torn fresh Thai basil, cilantro leaves, and chili-garlic sauce, if desired

Nutrition Facts

Servings 4

Amount Per Serving
% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Heat 1 tablespoon canola oil in a large, deep skillet or wok over medium heat. Mix eggs and ½ teaspoon fish sauce; pour into skillet. Cook, without stirring for 30 seconds, then scramble until set. Scrape into bowl; set aside.
  2. Heat remaining 1 tablespoon canola oil over medium-high heat. Stir-fry the carrot, zucchini, and kale for 5 minutes or until just crisp-tender. Stir in the quinoa, sausage, and chicken; stir-fry about 3 minutes. Stir in the soy, remaining fish sauce, and sesame oil until well blended. Return the cooked eggs to the skillet.
  3. Serve chicken & quinoa mixture in bowls, sprinkled with green onions and basil, drizzled with hot sauce.