Victor's Shrimp Fried Quinoa Recipe - Allrecipes.com
Victor's Shrimp Fried Quinoa Recipe
  • READY IN 35 mins

Victor's Shrimp Fried Quinoa

Recipe by  

"My husband's two favorite things are shrimp and quinoa. One night I combined the two into a fantastic 20-minute dish that tastes like a very light but flavorful fried rice. The recipe will serve 4 to 6 as a side dish, or makes two big bowls if served as a main. You can add ginger, extra veggies, chicken, ham...the possibilities are endless!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes.
  2. While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes.
  3. Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.
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Reviews More Reviews

Sep 09, 2012

I changed the recipe a little. I did not use the corn or peas and added garlic. It turned out great. Very good flavors and my husband loved it!! The soy and sesame oil gives it that pop!!

 
Jan 22, 2013

Excellent! I added just a splash extra of the sesame oil and soy sauce. Very good!

 

14 Ratings

Sep 10, 2012

Very tasty! I am not personally a huge fan of the texture of Quinoa however this is a delicious, easy and healthy way to serve it up. I used olive oil instead of canola and left out the peas and cilantro (HATE cilantro). Definitely a keeper!

 
May 18, 2014

Great dish! We enjoyed this a lot! This is also very versatile. I used Sesame seeds instead of sesame seed oil...as that was laying around. Also, I added a green pepper, garlic, and a small onion as they needed to be used. We will certainly be making this again.

 
Jun 05, 2013

Tried this tonight - I didn't use toasted sesame oil as I did not have any. Also added an egg and scrambled it up in the mix before adding the shrimp. With the addition of some dried chili flakes for a bit of bite, it wasn't bad!

 
Feb 26, 2013

This was incredible! I did make some changes though, I did not have green onions so I used half of a regular onion. Then I did not have corn so I couldn't add it. I also only had a peas and carrots frozen mix. I used olive oil because that is all I carry. I also added about a tablespoon of ketchup with the soy sauce. It came out perfectly! Thank you so much for sharing this!

 
Aug 19, 2014

Delicious

 
Jan 26, 2014

My husband, who loves Asian food, liked this a lot. My jury is still out on quinoa... This dish was very easy and took exactly the amount of time stated. I substituted red onion and left out the cilantro since I only wanted to use what I had on hand. I would add an extra teaspoon of sesame oil and add egg into the mix next time.

 

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Nutrition

  • Calories
  • 376 kcal
  • 19%
  • Carbohydrates
  • 45.6 g
  • 15%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 968 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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