Peruvian Chicken and Quinoa Stir-fry

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.

Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

Add the sliced red onion and red bell pepper to the same skillet. Sauté for 5 minutes, until vegetables are tender-crisp.

Return the cooked chicken to the skillet. Add the cooked quinoa, aji amarillo paste, soy sauce, and lime juice. Stir well to combine all ingredients.

Cook for another 2-3 minutes, stirring constantly, to heat through and allow the flavors to meld.

Remove from heat and garnish generously with fresh chopped cilantro before serving.