Shrimp Fried Quinoa with Peas and Carrots

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 12 oz shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 cup shredded carrots
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 green onions, chopped

Steps

1. 1 Cook quinoa in water according to package instructions. Fluff and let cool.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook until pink, about 2 minutes per side. Remove and set aside.
3. 3 In the same skillet, add remaining oil, onion, and garlic. Sauté until fragrant, about 2 minutes.
4. 4 Add peas and carrots, cooking until warmed through.
5. 5 Stir in cooked quinoa, breaking up any clumps. Add soy sauce and sesame oil. Mix well.
6. 6 Return shrimp to skillet and gently heat through.
7. 7 Garnish with green onions before serving.

Equipment

• Large skillet
• Cutting board
• Chef's knife

Variations

• Add a beaten egg for extra protein.
• Substitute shrimp with tofu for a vegetarian option.

Substitutions

• Use brown rice if quinoa isn't available.
• Substitute soy sauce with tamari for gluten-free.

Pairings

• Serve with a light soy-ginger dipping sauce.
• A crisp Chardonnay complements the dish beautifully.

Nutrition

Tips

• For extra flavor, toast sesame seeds and sprinkle on top before serving.
• Use pre-cooked quinoa to save time if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Serving Suggestions

• Pair with a side of steamed broccoli or a fresh cucumber salad.

FAQ