It’s been a while since I posted a quinoa recipe. It feels like I’m depriving you or something. Like I’m not doing my job.
But to be honest, it isn’t that I’m not eating it (because I eat quinoa practically everyday), it’s more that admittedly, I’ve been a little lazy.
Instead of whipping up fun, new quinoa recipes, we’ve been by having rerun dinners lately. And by rerun dinners, I mean that we’ve been turning to some our of favorites, like Korean Bibimbap and Summer Squash & Currant Quinoa Salad and Cajun Quinoa Stuffed Cabbage, not brainstorming and creating like we should be.
So enough was enough. It was time to push myself out of that little rut and come up with something new and delicious for you.
And since I love all things Asian flavored, it only made sense.Why not convert a classic
totally unhealthy Chinese dish and turn it healthy? That seemed easy enough. So here it is, my healthified version of shrimp fried rice.
Here’s what we did to make this dish healthier:
- We used quinoa in place of the rice
- We used fresh, garden veggies rather than the frozen ones you can buy in bags
- We opted for sauteing in water over oil
- We used organic, low-sodium gluten-free soy sauce
The result was totally delicious and so much more enjoyable than the fattening, sodium loaded
crap meal you get in a box.
|Shrimp & Vegetable Quinoa Fried Rice||
- 1 1/2 cups cooked quinoa
- 1/3 pound shrimp, peeled & deveined
- 1 cup snow peas, chopped into 1″ pieces
- 1 large bell pepper, chopped into bite sized pieces
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 2 eggs, beaten
- 2 tablespoons organic, reduced sodium, gluten-free soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 teaspoon chili garlic sauce (optional)
- Water for sauteing
- Spray a pan, over medium heat, with non-stick cooking spray. Add the eggs and swirl them around to cover the bottom of the pan. Cook until the edges begin to peel of the pan, about 1 – 2 minutes, and flip, cooking for 1 minute longer. Transfer to a cutting board and cut into bite sized pieces. Let cool.
- Return the pan to the stove and add the vegetables and garlic. Add a splash of water (about 2 tablespoons) and toss. Continue to cook until the vegetables have softened, adding water as needed, 5 – 6 minutes.
- While the veggies are cooking, heat a small saute pan over medium heat. Spray with non-stick cooking spray (or water) and add the shrimp. Cook 2 – 3 minutes per side until they’re cooked through.
- Add the shrimp & quinoa to the vegetables and toss to combine. Stir in the soy sauce, spices and chili sauce and cook for another 2 – 3 minutes. Add the egg and stir to combine.
- Serve immediately and enjoy!
gluten-free | dairy-free | sugar-free | nut free