Recipe: Quinoa & Shrimp “Fried Rice”

AuthorMarla Meridith
DifficultyBeginner

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

This Shrimp and Quinoa "Fried Rice" recipe is so delish! MarlaMeridith.com
Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 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
1

Cook the quinoa, fluff with a fork & transfer to a large bowl.

2

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.

3

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.

4

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.

5

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

 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

Directions

1

Cook the quinoa, fluff with a fork & transfer to a large bowl.

2

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.

3

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.

4

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.

5

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.

Notes

Recipe: Quinoa & Shrimp “Fried Rice”

~ Marla Meridith

Join the Conversation