Delicious Shrimp "Fried" Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz/1 lb of medium, peeled and de-veined shrimp2 cups (dry) organic quinoa3 cups Swanson Chicken Cooking Stock, no-salt-added1 large egg1 TBS Kikoman Low-Sodium Soy Sauce1 C chopped yellow onion.5 C chopped green onion1 C green bell pepper (any color would be fine)1 C frozen peas and carrots blend1 C shredded baby bok choy cabbage3-4 cloves fresh garlic1 TBS fresh ginger1 tsp Chinese Five-Spice.5 tsp Fresh ground black pepper1 TSB olive oil
Before you begin cooking:
1. Peel, rinse and dry shrimp. Place in a bowl with the ginger and garlic (either finely diced or put through a garlic press) as well as the Chinese Five Spice and black pepper. Set aside.
2. Soak quinoa for 20 minutes in cold water, drain over a fine mesh strainer and rinse under cool water.
3. Combine quinoa and chicken stock, bring to a boil over medium-high heat. Once boiling, cover with a lid and simmer over medium-low heat for 20 minutes. Remove from heat. Set aside.
4. Prepare all veggies ahead of time! Once chopped you can throw all the veggies into a bowl together.
To begin cooking:
1. Heat up a large pan or wok over medium high heat. When hot add the olive oil.
2. Cook shrimp until they turn pink and curl up.
3. Crack egg into the same pan and scramble until cooked. Stir shrimp and egg together.
4. Pour in the bowl of chopped veggies and add the soy sauce. Stir these around until they become slightly softened.
5. Stir in the quinoa and cook everything together for about 5 minutes.
6. Serve and enjoy. You may add extra soy sauce to taste, but this will increase the values for sodium.
Serving Size: Makes approximately (6) 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KREKTOR.
1. Peel, rinse and dry shrimp. Place in a bowl with the ginger and garlic (either finely diced or put through a garlic press) as well as the Chinese Five Spice and black pepper. Set aside.
2. Soak quinoa for 20 minutes in cold water, drain over a fine mesh strainer and rinse under cool water.
3. Combine quinoa and chicken stock, bring to a boil over medium-high heat. Once boiling, cover with a lid and simmer over medium-low heat for 20 minutes. Remove from heat. Set aside.
4. Prepare all veggies ahead of time! Once chopped you can throw all the veggies into a bowl together.
To begin cooking:
1. Heat up a large pan or wok over medium high heat. When hot add the olive oil.
2. Cook shrimp until they turn pink and curl up.
3. Crack egg into the same pan and scramble until cooked. Stir shrimp and egg together.
4. Pour in the bowl of chopped veggies and add the soy sauce. Stir these around until they become slightly softened.
5. Stir in the quinoa and cook everything together for about 5 minutes.
6. Serve and enjoy. You may add extra soy sauce to taste, but this will increase the values for sodium.
Serving Size: Makes approximately (6) 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KREKTOR.
Nutritional Info Amount Per Serving
- Calories: 390.6
- Total Fat: 8.2 g
- Cholesterol: 145.7 mg
- Sodium: 310.1 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 5.8 g
- Protein: 28.1 g
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