Step 1 Cook quinoa, according to packet instructions, in chicken stock and 1 cup water.
Step 2 Meanwhile, place lemon juice, honey, cornflour and 1/2 cup water in a jug; mix well to make a sauce.
Step 3 Set a wok or large frying pan over high heat. Add garlic oil, then stir-fry chicken, in batches, for 2–3 minutes, or until golden.
Step 4 Return all chicken to wok, or pan, then add vegies. Add lemon sauce and simmer for 5 minutes, or until sauce thickens slightly, then add sliced shallots.
Step 5 Top quinoa with lemon chicken and vegies. Garnish with extra shallots and serve.