Quinoa Stir-Fry with Vegetables and Chicken (Leisa)

3/4 cup quinoa, rinsed 

¾ cup water                                                 

1/2  tsp. salt, divided                                    

1 TBS. vegetable oil                                               

1 small carrot, thinly sliced                          

1 medium red bell pepper,

(cored, seeded and chopped)                       

2 tsp. grated ginger                                                

2 cloves garlic, sliced                  

1 small red chile, chopped (opt)  

2 cups snow peas, trimmed      

1/4 tsp. black pepper         

3 eggs, beaten          

2 grilled chicken breast, chopped  

2 scallions, chopped      

1/4 cup cilantro  

1 TBS. 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 eggs.  Cook, stirring constantly, until eggs are evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.   Makes 3-4 servings.