Fried Quinoa with Shrimp

Emaly’s Fried Quinoa (fried rice) with Shrimp

Make ahead (day of or even a few days before) – 3 cups white sprouted quinoa (follow package direction)
Large Pot  or Wok

1 Glove of Garlic (peeled and finely chopped)

1 Small Thumb of Ginger (peeled and finely chopped) (cheat: use Ginger Juice about ¾ of a Tablespoon)

1 Bunch of Green Onions (scallions – greens and whites sliced)

1 Tablespoon of Sesame Oil (or Coconut Oil, but the sesame does make a difference)

Warm oil in large pot, put in ginger garlic and onion and cook on medium until fragrant and translucent (about 3 min)
1 bag (100-120 count) of pre-cooked small “salad” shrimp – defrosted

½ bag of frozen pre-cut peas and carrots (or fresh, about 1 cup of each)

Add in any other veggies you enjoy in your “fried rice” – bean sprouts, zucchini, water chestnuts, snow peas, green beans…whatever

1-2 eggs, beaten and set aside in a small cup
Add the veggies, sauté until heated through and then add shrimp for the last minute to warm (remember they are defrosted)
Add in quinoa until just warmed, make a well in the middle of the pot, add a small touch of oil and pour egg to scramble and then incorporate into the quinoa/shrimp mixture

 

During the last minutes of cooking add spices below and stir until everything is coated:

2 Tablespoons of low sodium soy sauce

1 Tablespoon of rice wine vinegar (not a requirement, I usually do without and just add lime)

½ of a lime juice (or more to taste)

 

Add on options:

Chop extra scallions for topping

Sesame and chia seeds for topping

1-2 Tablespoons of Hoisin sauce, Chili Garlic sauce, Thai Red Curry Paste or Siracha to amp up spice

Other proteins to make the “house special” version…do you have left over chicken, beef or pork – dice it and add in

Make it vegetarian: add tofu or beef crumbles

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