Categorized:
- Asian
- Healthy
- Main Dish
- Seafood
Tagged:
- carrots
- cilantro
- eggs
- green onions
- mirin
- peas
- quinoa
- sesame oil
- shrimp
- soy sauce
Quinoa Shrimp “Fried Rice”
Ingredients
- 1 cup white quinoa
- 12 oz medium (51-60) shrimp, peeled and deveined
- 6 tsp olive oil , divided
- Salt
- 1 1/2 cups frozen peas and carrots blend
- 1/2 cup shelled edamame
- 3/4 cup chopped green onions (about 4 stalks)
- 3 cloves garlic , minced
- 2 tsp peeled and finely minced ginger
- 4 large eggs
- 2 Tbsp soy sauce , or to taste
- 2 Tbsp mirin
- 2 tsp sesame oil
- 1/4 cup chopped cilantro
Instructions
- Preferably the day before preparing this dish cook quinoa according to directions on package in 2 cups water. Chill in an airtight container in refrigerator until ready to use.
- The quinoa can also be cooked just before preparing the recipe, just drain off any excess liquid.
- Heat 2 tsp oil in a 12-inch (fairly deep) non-stick skillet or non-stick wok over medium-high heat.
- Add shrimp, season lightly with salt and cook, tossing occasionally until shrimp are opaque and just cooked through, about 2 minutes. Transfer shrimp to a plate.
- Add another 2 tsp oil to skillet. Add peas and carrots, edamame, green onions, garlic and ginger and saute 3 minutes. Push veggies over to one side of the pan.
- Add remaining 2 tsp oil to opposite side of the pan. Add in eggs and cook and scramble until they are just set (but are still slightly runny).
- Add quinoa and shrimp to skillet. Drizzle in soy sauce, mirin and sesame oil.
- Cook and toss until liquid has evaporated, about 2 - 3 minutes. Toss in cilantro and serve warm.
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