Delicious Shrimp "Fried" Quinoa
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Delicious Shrimp "Fried" Quinoa calories by ingredient
Introduction
A delicious and nutritious alternative to shrimp fried rice, this dish will have everyone, including your husband, asking for seconds! A delicious and nutritious alternative to shrimp fried rice, this dish will have everyone, including your husband, asking for seconds!Number of Servings: 6
Ingredients
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16 oz/1 lb of medium, peeled and de-veined shrimp
2 cups (dry) organic quinoa
3 cups Swanson Chicken Cooking Stock, no-salt-added
1 large egg
1 TBS Kikoman Low-Sodium Soy Sauce
1 C chopped yellow onion
.5 C chopped green onion
1 C green bell pepper (any color would be fine)
1 C frozen peas and carrots blend
1 C shredded baby bok choy cabbage
3-4 cloves fresh garlic
1 TBS fresh ginger
1 tsp Chinese Five-Spice
.5 tsp Fresh ground black pepper
1 TSB olive oil
Tips
Be sure that you marinate the shrimp and cook the quinoa ahead of time. This is an easy and delicious dish!
Directions
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.