Egg Fried Quinoa with Shrimp. A super nutritious and delicious take on fried rice that substitutes high protein quinoa in a version the whole family will love. Try substituting grilled or sautéed chicken instead of shrimp too.
Egg Fried Quinoa with Shrimp
Quinoa recipes seem to be everywhere these days and Spouse was one of the early converts to this latest super-food trend. I have to admit that I love it’s nutty flavour too. I am not that big of a rice fan so I always welcome a tasty alternative.
Pre-cooked shrimp can also be used in this recipe.. Just add them at the end, only long enough to heat them.
Quinoa is actually a seed and not a grain and has been cultivated for thousands of years. It is high protein, low-fat, gluten free and is also high in essential minerals like iron and magnesium.
So, when a tasty alternative to rice comes packing that kind of nutritional power, you can see why our family has made our part of our everyday meal menu planning.
Egg Fried Quinoa with Shrimp
In this dish, I have simply substituted quinoa for the rice in one of our favourite fried rice recipes, so if you are planning an Asian food menu you can actually very easily make this with rice instead.
Uncooked Quinoa Seeds
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Egg Fried Quinoa with Shrimp
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Egg Fried Quinoa with Shrimp
Egg Fried Quinoa with Shrimp – a super nutritious and delicious take on fried rice that substitutes high protein quinoa in a version the whole family will love. Try substituting grilled or sautéed chicken instead of shrimp too.
Ingredients
To prepare the quinoa
- 1 cup quinoa
- 2 cups chicken stock, or water
- pinch salt
For the rest of the dish
- 2 tbsp peanut oil
- 2 dozen large shrimp
- salt and pepper to season
- 2 cloves minced garlic
- 1/2 cup finely diced red onion
- 2 tbsp peanut oil
- 2 tsp toasted sesame oil
- 3 beaten eggs
- 1/2 cup chopped red pepper
- 1 tsp chili flakes (or 2 tsp crushed chili pastmore or less to taste
- 1 tsp grated fresh ginger
- 1 tsp Chinese five spice powder
- chopped green onions for garnish
Instructions
To precook the quinoa
- Slowly simmer together the quinoa, chicken stock and salt.
- Simmer for about 20 minutes until the quinoa is fully cooked and tender. Don't overcook it to mushy, it should still have a little bite to it.
- When cooked spread it out in a shallow baking dish or on a parchment lined baking sheet to cool quickly. This helps preserve the texture of the quinoa. It doesn't need to be cold, just let it steam off. You can also have your quinoa cooked and cooled in advance and just pull it out of the fridge to use in this recipe at dinner time for an easy meal in minutes.
While the quinoa cooks you can prepare the other components of the dish.
- Lightly sauté the shrimp in the peanut oil, seasoning it with salt and pepper.
- Drain the shrimp on paper towels and set them aside until later.
- In a wok or large nonstick saute pan over medium heat add the garlic, red onion, with the peanut oil and sesame oil.
- Cook for only a minute or so until the onions soften, then add the beaten egg and red pepper.
- Cook the eggs to a hard scramble , chopping them into small pieces. Turn the heat up to medium-high or high and add the cooled quinoa and sauteed shrimp along with the chili flakes, ginger & 5 spice powder.
- Toss together in the wok and stir fry fora few minutes minutes before serving. Garnish with a sprinkle of fresh chopped green onions.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
4Serving Size
4 servingsAmount Per Serving Calories 338Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 178mgSodium 507mgCarbohydrates 20gFiber 2gSugar 5gProtein 15g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.