Victor's Shrimp Fried Quinoa

Victor's Shrimp Fried Quinoa

10
My4NonBlondes 52

"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

35 m servings 376 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 968 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10

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!!

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

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 an...

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 sm...

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 fla...

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 carr...

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 t...

This was great! I made some minor changes. I used egg instead of shrimp and coconut oil instead of canola. I also added a little garlic. I will be making this one again for sure