Recipe: Quinoa & Shrimp “Fried Rice”

‘–Grill or pan sear the salmon
Rub the salmon with some olive oil. Season both sides of the salmon with some garlic salt and pepper. Cook in a saute pan or over a preheated grill over medium high heat for 3-4 minutes, skin side down. Flip and cook 2-3 minutes on the top side, until done to your liking. Flake with a fork.
Combine all ingredients in a bowl. Season to taste.
Layer two tortillas on top of each other, lettuce, the salmon & cucumber salad. Top with green onion.
You can double the sauce recipe for a dip too.
This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!
4 servings
1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick
Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.
This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!
4 servings
1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick
Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.
This Quinoa and Shrimp “Fried Rice” recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!
4 servings
1 cup dry quinoa, cook to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup frozen peas
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
25 frozen cooked, deveined shrimp (medium size, 51-60 count)
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick
Cook the quinoa, fluff with a fork & transfer to a large bowl.
Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.
This is one of the most popular chicken recipes on Pinterest…why? Because it’s completely delicious!
6 servings
1 cup dry quinoa, cook according to package directions
1/4 cup virgin coconut oil
2 pounds chicken breast, trim into bite sized pieces
2 shallots, diced
1/2 cup sriracha (you can adjust more or less)
1/4 cup honey
1 tablespoon lime juice
black pepper
garlic salt
1/2 cup green onion, chopped
fresh cilantro
Fluff cooked quinoa with a fork & set aside.
Melt coconut oil over medium heat in a large saucepan. Sauté shallots a few minutes until softened. Add chicken & cook until browned on each side, flipping a few times with tongs. Whisk together honey, lime juice & Sriracha sauce in a bowl.
Add the sauce & simmer uncovered for about 8 minutes, until chicken is cooked through. Stirring often. Sauce will thicken a bit as it cooks. Season to taste with pepper & garlic salt.
Finish with a handful of fresh cilantro and green onion. Serve over quinoa.
This is one of the most popular chicken recipes on Pinterest…why? Because it’s completely delicious!
6 servings
1 cup dry quinoa, cook according to package directions
1/4 cup virgin coconut oil
2 pounds chicken breast, trim into bite sized pieces
2 shallots, diced
1/2 cup sriracha (you can adjust more or less)
1/4 cup honey
1 tablespoon lime juice
black pepper
garlic salt
1/2 cup green onion, chopped
fresh cilantro
Fluff cooked quinoa with a fork & set aside.
Melt coconut oil over medium heat in a large saucepan. Sauté shallots a few minutes until softened. Add chicken & cook until browned on each side, flipping a few times with tongs. Whisk together honey, lime juice & Sriracha sauce in a bowl.
Add the sauce & simmer uncovered for about 8 minutes, until chicken is cooked through. Stirring often. Sauce will thicken a bit as it cooks. Season to taste with pepper & garlic salt.
Finish with a handful of fresh cilantro and green onion. Serve over quinoa.