Victors Shrimp Fried Quinoa Recipes
VICTOR'S SHRIMP FRIED QUINOA
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!
Provided by My4NonBlondes
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 368.8 calories, Carbohydrate 45.1 g, Cholesterol 172.6 mg, Fat 8.7 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 0.8 g, Sodium 487.8 mg, Sugar 4.8 g
QUINOA SHRIMP FRIED "RICE"
This shrimp-and-vegetable fried rice actually sidelines the rice in favor of quinoa, which increases the nutrition and adds a gorgeous texture.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse the quinoa well. Put the quinoa and 3 cups water in a large saucepan over high heat and bring to a boil. Reduce the heat so the water simmers and cook until the quinoa is tender, about 15 minutes. Drain and spread on a rimmed baking sheet to cool.
- Heat 3 tablespoons of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the eggplant and cook until it begins to brown, 2 to 3 minutes. Add 2 more tablespoons of the vegetable oil to the skillet and stir in the garlic, carrot, ginger and scallion whites. Cook until the vegetables begin to soften, about 1 minute. Stir in the soy sauce, sesame oil and fish sauce. Add the shrimp and cook, stirring, until they begin to change color, about 2 minutes. Add the cooled quinoa. Continue to cook, stirring, until the shrimp are fully cooked, about 3 minutes. Stir in the scallion greens. Divide the mixture among 4 bowls.
- Wipe out the skillet and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack the eggs into the skillet, sprinkle with a little salt and a few turns of pepper and cook until set, about 3 minutes.
- Top each bowl with a fried egg.
VICTOR'S SHRIMP FRIED QUINOA
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!
Provided by My4NonBlondes
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 368.8 calories, Carbohydrate 45.1 g, Cholesterol 172.6 mg, Fat 8.7 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 0.8 g, Sodium 487.8 mg, Sugar 4.8 g
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- In a kettle over medium-high heat, add 1 Tbsp. sesame oil and quiona. Cook for 2-3 minutes then add the chicken broth and bring to a boil. Cover the pan and reduce heat to low. Cook for 15-20 minutes, checking after 15 minutes until the quinoa is sprouted. (Don't check the quinoa any sooner or you will let the steam escape that it needs to cook.)
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