If you like fried rice, you’re going to love this shrimp fried quinoa recipe!
It’s loaded with veggies, packed with protein and so easy to toss together for a quick weeknight meal.
This recipe came about for two reasons: 1) Fried rice is one of Isaac’s favorite take-out items and I wanted to make a healthy, homemade version. 2) I’m always looking for quick and easy recipes that require grocery store staples we typically have on-hand like quinoa, eggs, frozen shrimp and veggies.
I’m glad I decided to give quinoa fried rice a try because as it turns out, we really like it. I’ve already made it twice in 2015.
We add a good amount of samba oelek (I love this stuff!) when we make it and since we’re all about the spice we also top each bowl with a generous squirt of sriracha. <– We use this Organicville Sriracha.
If you’re not a spiceaholic just use less sambal oelek (or omit it completely) and forget about the sriracha as well. The shrimp fried quinoa will still taste yummy, just without the heat.
We enjoyed the fried quinoa with the frozen vegetable medley, but I bet it would be delicious with fresh veggies too — next time I want to try adding some broccoli and asparagus. Of course the peas and carrots will have to stay because it wouldn’t be “fried rice” without them. 🙂Print
This shrimp fried quinoa is healthy, easy and comes together faster than the time it takes to order take-out. It’s the perfect weeknight meal.
- 3 cups cooked quinoa
- 1 Tablespoon coconut oil (divided)
- 1/2 yellow onion, chopped
- 1 clove garlic, minced
- 1 inch piece of ginger, minced or grated
- 1 lb shrimp, peeled and deveined
- 3 eggs
- 1 bag (about 3 cups) frozen veggies (a blend of peas, carrots, green beans and corn)
- 2 Tablespoons low sodium tamari
- 2 Tablespoons mirin
- 1/2 – 1 Tablespoon sambal oelek or homemade garlic chile sauce
- 1 teaspoon sesame oil
- fresh cilantro and sriracha, for topping (optional)
- Prepare quinoa if you haven’t already: Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Refrigerate until cool. This step can be done the day before.
- Heat 1/2 Tablespoon coconut oil in a large non-stick skillet over medium high heat. Add in shrimp, season with a little salt and pepper and stir constantly while cooking for 2-3 minutes or until shrimp are cooked through. Place cooked shrimp on a plate and set aside.
- Add remaining coconut oil into the same skillet. Saute onion, garlic and ginger until fragrant, about 4-5 minutes. Add the frozen veggies and cook until heated through. Add in cooked quinoa and shrimp then add in tamari, mirin, sesame oil and sambal oelek. Use however much sambal oelek you’d like depending on how spicy you’d like the dish to be.
- Cook and stir until evenly coated, about 2 minutes. Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2-3 minutes. Divide the dish between 4 plates and garnish with cilantro and a little sriracha, if using. Enjoy.
- Serving Size: 1/4 of recipe
- Calories: 493
- Sugar: 8g
- Fat: 13g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 37g