During the work week I try to make quick and easy meals that take less than 30 minutes. Hence today’s recipe for a fast recipe for shrimp and veggie fried quinoa.
Between the commute home, errands, workouts, etc it makes it hard to make elaborate meals. But, this doesn’t mean I like to sacrifice flavor or creativity either. I’m not someone who is pleased to live on grilled chicken and vegetables every night. I need to spice my weekly menus up.
My latest recipe is a result of a craving for Chinese takeout. I can’t give in every time I have a longing for lo mein or pizza. If I did I would need to live my life on a treadmill 24/7!! This is why I have started trying to think outside the box to create healthier DIY versions of my favorite takeout dishes.
I have been on a real quinoa kick lately. I have been adding to everything from my salads to side dishes and now I have gone as far as to make it a main course. I took my craving for Chinese Fried Rice and turned it into a slimmed down, insanely good Shrimp and Veggie “Fried” Quinoa. I personally think it may be just as good as the real thing.
The whole meal from start to finish (with a small prep step added in the night before) takes about 25 minutes. That’s less time than it takes the delivery guy to end up on your doorstep!
So next time your enticed to make that phone call…try this recipe out instead.
…all for the love of the dish
- 1 lb thawed shrimp (deveined and tails off)
- 2 cups of cooled cooked quinoa (This is approx. 1 cup uncooked quinoa, follow instructions on bag to prepare)
- 1/2 raw onion
- 1 bunch of green onion
- 1 cup frozen peas and carrots mix
- 2 eggs
- 1/4 cup soy sauce
- 3 tsp coconut oil (olive oil can be used too)
- 1 tbsp minced garlic
- 1 tbsp McCormick Perfect Pinch Asian seasoning
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp pepper
- Night before- Cook your quinoa. (Follow directions on the package) and place in Tupperware to cool in the fridge overnight. You can also do this the day of and put in the freezer for 20 minutes to cool.
- Day of-
- Chop green onion, separating the white part and the green. Dice your onion.
- Remove tails from shrimp (I left some on just for garnish on the dish but this is not required) and place shrimp in a mixing bowl.
- Mix together Asian seasoning, chili powder, salt and pepper. Add this mixture to the shrimp and use hands to mix and evenly coat the shrimp with the seasoning.
- Heat 1 tsp of coconut oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Add onion and white parts of the green onion. Let cook 3-4 minutes or until softened.
- Add the seasoned shrimp to the skillet with the onions. Cook until shrimp are fully pink, about 5-7 minutes.
- Once shrimp are cooked through push all ingredients to the sides of the pan to leave an empty circle in the center. Add the remaining 2 tsp of coconut oil. Once hot add the quinoa to the pan. Let cook 3-4 minutes, stirring the quinoa every few minutes to ensure all of it is being coated in the oil. Mix the quinoa into the shrimp and onion mixture. Add the frozen peas and carrots to the pan and let cook for another 3-4 minutes.
- Make another hole in the center of the pan to prepare for the eggs.
- Meanwhile, whisk 2 eggs together in a separate dish. Add the eggs to the center of the pan and scramble them while slowly mixing them into the quinoa mixture.
- Add ¼ cup of soy sauce to the pan and mix into the “fried” quinoa so that the entire dish is coated. Divide the Quinoa into 2 bowls and garnish with the green part of the green onion. Now you are ready to eat!