Shrimp and Egg Fried Quinoa

Shrimp and Egg Fried Quinoa

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 flavor too. I am not that big of a rice fan so I always welcome a tasty alternative. 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.

In this dish, I have simply substituted quinoa for the rice in one of our favorite fried rice recipes, so if you are planning an Asian food menu you can actually very easily make this with rice instead.

Serves 4

Slowly simmer together:

• 1 cup quinoa
• 2 cups chicken stock (or water)
• pinch 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 saute together:

• 2 tbsp peanut oil
• 2 dozen large shrimp
• salt and pepper to season

Drain the shrimp on paper towels and set them aside until later.

In a wok or large nonstick saute pan over medium heat add:

• 2 cloves minced garlic
• 1/2 cup finely diced red onion
• 2 tbsp peanut oil
• 2 tsp toasted sesame oil

Cook for only a minute or so until the onions soften, then add:

• 3 beaten eggs
• 1/2 cup chopped red pepper

Cook the eggs to a hard scramble , chopping them into small pieces. Turn the heat up to medium-high and add the cooled quinoa and sauteed shrimp along with:

• 1 tsp chili flakes (or 2 tsp crushed chili paste) more or less to taste
• 1 tsp grated fresh ginger
• 1 tsp Chinese five spice powder

Toss together in the wok and stir fry for two or three minutes before serving. Garnish with a sprinkle of fresh chopped green onions.

Shrimp and Egg Fried Quinoa

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 flavor too. I am not that big of a rice fan so I always welcome a tasty alternative. 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.

In this dish, I have simply substituted quinoa for the rice in one of our favorite fried rice recipes, so if you are planning an Asian food menu you can actually very easily make this with rice instead.

Serves 4

Slowly simmer together:

• 1 cup quinoa
• 2 cups chicken stock (or water)
• pinch 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 saute together:

• 2 tbsp peanut oil
• 2 dozen large shrimp
• salt and pepper to season

Drain the shrimp on paper towels and set them aside until later.

In a wok or large nonstick saute pan over medium heat add:

• 2 cloves minced garlic
• 1/2 cup finely diced red onion
• 2 tbsp peanut oil
• 2 tsp toasted sesame oil

Cook for only a minute or so until the onions soften, then add:

• 3 beaten eggs
• 1/2 cup chopped red pepper

Cook the eggs to a hard scramble , chopping them into small pieces. Turn the heat up to medium-high and add the cooled quinoa and sauteed shrimp along with:

• 1 tsp chili flakes (or 2 tsp crushed chili paste) more or less to taste
• 1 tsp grated fresh ginger
• 1 tsp Chinese five spice powder

Toss together in the wok and stir fry for two or three minutes before serving. Garnish with a sprinkle of fresh chopped green onions.