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Shrimp & Vegetable Quinoa Fried Rice

Author - Alyssa Rimmer

Shrimp and Veggie Fried Quinoa |Gluten-Free | Queen of Quinoa

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.

Shrimp and Veggie Fried Quinoa |Gluten-Free | Queen of Quinoa

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.

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Shrimp & Vegetable Quinoa Fried Rice

My healthified version of shrimp fried rice.

Course Main Course
Cuisine Asian, Chinese
Keyword Fried rice, healthy fried rice, shrimp, vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 Servings
Calories 389 kcal
Author Queen of Quinoa

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately and enjoy!

Recipe Notes

gluten-free | dairy-free | sugar-free | nut free

Nutrition Facts
Shrimp & Vegetable Quinoa Fried Rice
Amount Per Serving
Calories 389 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 354mg118%
Sodium 918mg40%
Potassium 823mg24%
Carbohydrates 46g15%
Fiber 8g33%
Sugar 8g9%
Protein 32g64%
Vitamin A 2635IU53%
Vitamin C 113.4mg137%
Calcium 194mg19%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.

 

This post was shared on: Gluten-Free Wednesdays, Allergy-Free Wednesdays

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  1. Hello! Started following you on Pinterest. I also have substituted Quinoa instead of rice. I hv reflux/GERD/Barretts…ugh; therefore I have changes so many things. I love Chia also. The Quinoa is so much easier to digest. I am making soup and love it instead of noodles!!!! Keep up the good work, so much appreciated. Yes, cute name!!! Have Good Day!!!

  2. You have a cute name for your blog – I really like it! I also have a lot of quinoa in my pantry so maybe I’ll be stopping by your blog sometimes on how to use it :).

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