Shrimp Fried Quinoa Recipe

Light Shrimp Fried Quinoa Healthy 30 Minute Dinner

WebIn a kettle over medium-high heat, add 1 Tbsp. sesame oil and quiona. Cook for 2-3 minutes then add the chicken broth and bring …

Rating: 5/5(3)
Total Time: 30 minsCategory: Main DishesCalories: 432 per serving1. In a kettle over medium-high heat, add 1 Tbsp. sesame oil and quiona. Cook for 2-3 minutes then add the chicken broth and bring to a boil. Cover the pan and reduce heat to low. Cook for 15-20 minutes, checking after 15 minutes until the quinoa is sprouted. (Don't check the quinoa any sooner or you will let the steam escape that it needs to cook.)
2. Meanwhile, when the quinoa has about 5 minutes left to cook, in a large saute pan over medium-high heat, add one teaspoon sesame oil with the onion, carrots, peas, ginger and garlic. Saute for 3 minutes until the vegetables are heated through, but still crisp. Add the shrimp to the pan and cook for an additional 1-2 minutes until they are heated.
3. Fluff the quinoa with a fork and add it to the pan of vegetables. Add the whisked eggs and quickly stir everything together until all of the quinoa is nicely coated with the egg mixture.
4. Finish the dish off by adding the soy sauce and give a quick stir so everything is well coated. Serve immediately with a bottle of Kikkoman Soy Sauce on the table for your guests to add extra sauce to their liking!
Reviews: 27Servings: 5Cuisine: DinnerCategory: Dinner5. In a large stir fry pan, heat oil over medium heat.
6. Add in peppers, carrots, ginger, and garlic. Saute 3-4 minutes until peppers are soft.
7. Add egg and frozen peas and saute until eggs are cooked, about 2 minutes.
8. Add shrimp and saute until cooked through, about 5-8 minutes depending on size.
Rating: 4/5(1)
Total Time: 35 minsCategory: Main EntreeCalories: 384 per serving9. Pour the coconut oil into a wok or wok styled pan on high heat and allow the oil to preheat for 30 seconds.
10. Reduce the heat to medium-low and start to add the onion, scallion and ginger and garlic and saute until the onions are soft and translucent.
11. Quickly add the bell peppers and broad beans, allowing them to cook while stirring and flipping the wok so the ingredients don't burn for 10 minutes until tender.
12. Once the veggies are tender, proceed with adding the quinoa in intervals until all is in the wok and fold into the veggies.
Rating: 5/5(22)
Total Time: 35 minsCategory: DinnerCalories: 369 per serving13. Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes.
14. While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes.
15. Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.

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