• Wash and dry produce. • Peel and mince garlic. Halve, core, and thinly slice bell pepper into strips.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in 1 cup water and 1/4 tsp salt (2 cups water and 1/2 tsp salt for 4 servings). Bring to a boil, then add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. TIP: Drain any excess water if necessary. • Keep covered off heat until ready to serve.

• While quinoa cooks, pat chicken* dry with paper towels and cut crosswise into 1/2-inch-thick strips. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate. Wipe out pan.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper and cabbage; cook, stirring occasionally, until lightly browned, 2-3 minutes.

• Add sweet soy glaze, half the Szechuan paste, half the cornstarch, 1⁄3 cup water, and 1 tsp sugar to pan with veggies. (For 4 servings, use all the Szechuan paste, all the cornstarch, 1/2 cup water, and 2 tsp sugar.) Stir to combine. • Add chicken and simmer, stirring occasionally, until sauce is slightly thickened, 1-2 minutes.

• Fluff quinoa with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide quinoa between bowls and top with chicken and veggie stir-fry. Spoon any remaining sauce from pan on top and serve.