Quinoa Fried Rice with Shrimp
Ingredients:
- 1 c Quinoa rinsed
- 1.5 c Vegetable Broth
- .5 c Water
- 1 head Broccoli cut into florets and stems shredded
- 1 Carrots shredded
- 3 bunches Green Onions sliced
- 3 tbsp Coconut Oil divided
- 1 lb Shrimp peeled, deveined, and tails removed
- .25 tsp Sea Salt divided
- .125 tsp Ground Black Pepper
- 4 cloves Garlic minced or pressed
- .125 tsp Crushed Red Pepper Flakes
- 3 Eggs whisked together
- .25 c Coconut Aminos Or Tamari
- 1 tbsp Sesame Oil
- .5 tsp Fresh Ginger minced or grated
Instructions:
- Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa.
- Combine the rinsed quinoa, broth, and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork. Let cool.
- Heat 1/3 of the oil in a wok or large skillet over medium-high heat for 3-5 minutes. Season the shrimp with half of the salt and black pepper and cook for 2 minutes, stirring frequently. Remove the shrimp from the wok.
- Heat the remaining oil in the wok or large skillet over medium-high heat. Add the broccoli, carrots, the whites of the green onions, and remaining salt and stir-fry for 3 minutes. Stir in the garlic and red pepper flakes and move the veggies to one side of the pan. Add the whisked eggs to the other side and scramble until cooked.
- Add the cooked quinoa and shrimp to the pan. Combine the aminos/tamari, sesame oil, ginger, and remaining green onions into a small bowl. Pour the mixture on top of the quinoa and stir until well combined and fragrant.
Nutrition
Calories: 347kcal | Carbohydrates: 29g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 272mg | Sodium: 1536mg | Potassium: 665mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2706IU | Vitamin C: 97mg | Calcium: 200mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Leave a Comment