Combine the Red Quinoa (4 ounce) with 1 cup of water and 1/2 teaspoon of salt in a small sauce pot over high heat. Bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes.
Remove from heat and let sit for 10 minutes before fluffing with a fork; set aside.
Pat dry the Chicken Breast (2) and cut into 1 inch cubes.
In a large bowl, combine the cubed chicken, Corn Starch (1 tablespoon), Gluten-Free Tamari Soy Sauce (1 tablespoon), and Sesame Oil (1 teaspoon). Marinate for 10 minutes.
Peel the Onion (1) and dice into 1/4 inch pieces. Set aside.
Using the back of a spoon of a peeler, peel the Fresh Ginger (0.25 ounce), mince and set aside.
Slice the Scallion (1) thinly at a diagonal angle; set half aside for garnish.
Peel the skin off the Mango (1) and remove mango flesh from pit. Discard the pit and dice mango into small pieces.
In a large saute pan, heat 1 teaspoon of canola oil over high heat. Add the diced small onion and minced ginger and cook until the onions are translucent 1 to 2 minutes.
Add the Sugar Snap Peas (6 ounce) and cook for 30 seconds. Add the chicken with its marinade and cook until it begins to brown about 2 minutes.
Add the mango and Sambal (1 tablespoon). Cook chicken for 1 more minute.
Fold only 1/2 of the scallion into the quinoa and season with salt and pepper to taste.
In the center of two plates, plate quinoa and place chicken stir-fry over the top. Garnish with remaining green onions.