How To Make Quinoa Shrimp “Fried Rice”
Looking for a rich and filling meal? Then try your hand at our quinoa recipe! It’s just like fried rice, and comes with tender bites of shrimp and veggies.
Serves:
Ingredients
- 1cupwhite quinoa
- 2cupswater
- 12ozshrimpmedium, peeled and deveined
- 6tspolive oildivided
- salt
- 1½cupsfrozen peas and carrots
- ½cupedamameshelled
- ¾cupgreen onionschopped
- 3garlic clovesminced
- 2tspgingerpeeled and finely minced
- 4large eggs
- 2tbspsoy sauceor to taste
- 2tbspmirin
- 2tspsesame oil
- ¼cupcilantrochopped
Instructions
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Cook the quinoa according to directions on package in water.
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Drain excess liquid and set aside.
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Heat 2 teaspoons of oil in a 12-inch, deep non-stick skillet or non-stick wok over medium-high heat.
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Add the shrimp, season lightly with salt and cook, tossing occasionally for 2 minutes until the shrimp are opaque and just cooked through.
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Transfer the shrimp to a plate.
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Add 2 teaspoons of oil to the skillet.
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Toss in the peas and carrots, edamame, green onions, garlic and ginger, then saute 3 minutes.
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Push the vegetables over to one side of the pan, then add the remaining 2 teaspoons of oil to the opposite side of the pan.
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Add in the eggs, then cook and scramble until they are just set.
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Add the quinoa and shrimp to the skillet.
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Drizzle in soy sauce, mirin and sesame oil.
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Cook and toss for 2 to 3 minutes until the liquid has evaporated.
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Toss in the cilantro, serve warm, and enjoy!
Nutrition
- Calories: 465.89kcal
- Fat: 18.31g
- Saturated Fat: 3.40g
- Trans Fat: 0.03g
- Monounsaturated Fat: 8.53g
- Polyunsaturated Fat: 4.44g
- Carbohydrates: 43.99g
- Fiber: 7.87g
- Sugar: 5.75g
- Protein: 29.63g
- Cholesterol: 293.16mg
- Sodium: 1089.66mg
- Calcium: 153.93mg
- Potassium: 805.58mg
- Iron: 4.71mg
- Vitamin A: 572.87µg
- Vitamin C: 17.72mg
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