4 cups loosely packed bok choy cabbage (1/2 inch thick)
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Let's Make It
Bring water to boil in medium saucepan. Add quinoa; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed.
Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF), adding 2 Tbsp. dressing to skillet for the last minute. Transfer chicken to plate; top with reserved pan drippings. Cover to keep warm.
Add remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min. or until ginger and garlic are fragrant, but not browned, stirring frequently. Stir in bok choy; cook 1 to 2 min. or until bok choy begins to wilt. Add remaining dressing; cook 2 min. or until carrots are crisp-tender and liquid comes to boil, stirring frequently.
Spoon quinoa onto serving plates; top with vegetable mixture and chicken.
Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.
Quinoa was a staple of the ancient Incas who called it "the mother grain." Hailed as the super-grain of the future, quinoa contains more protein than any other grain.
Serve topped with chopped fresh cilantro.
Ginger is the perfect flavoring for this delicious low-calorie, low-sodium meal. And as a bonus, the carrots add color, crunch and an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.