AuthorMarla MeridithThis Quinoa and Shrimp "Fried Rice" recipe is a healthy alternative to high calorie take-out food. Super easy to prepare!
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.
Ingredients
Directions
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.
