Who isn’t on the look out for a healthy + complete one-dish meal?
Plus, something you can easily reheat and eat again for lunch the next day or for dinner the following night?
Here it is.
Healthy Fried Rice – a.k.a
(un)Fried Quinoa with Shrimp + Veggies
An important part of this dish is the San-J Tamari (pure soy sauce). I love San-J products because they are gluten free soy products. It’s not easy to find GF soy products because gluten or wheat is often used in soy sauces and asian marinades. While I am not GF, I cook for a lady who is, and often find it difficult to find some sauces that are GF.
(un)Fried Quinoa with Shrimp + Veggies
- 2 c. quinoa, cooked as directed (makes about 4-5 c. cooked quinoa)
- 2 lbs. cooked shrimp, tails removed
- 1 stalk of broccoli, cut into small pieces
- 2 green onions
- 2 eggs
- 1 package of mushrooms, diced
- 1 onion, diced
- 1 can of diced water chestnuts, drained
- 2 cloves of garlic
- 2 T. soy sauce (San-J Tamari)
- 3 T. homemade Teriyaki sauce or store bought sauce (recipe soon!)
- 1 T. sesame oil
- 1 T. olive oil
Directions:
- Cook quinoa and shrimp as directed and set aside.
- Cut broccoli into small pieces and steam to cook. You can cook in the microwave or on the stove but cook until steamed but not mushy. Set cooked broccoli aside.
- Heat a large saute pan over high heat. When warm, put in sesame oil, olive oil and garlic and cook for a min until garlic starts to brown.
- Add mushrooms and onions and cooked until softened and browned. Remove from pan when cooked.
- Spray pan again with cooking spray.
- Add in the eggs and scramble for 15 seconds. Once the eggs have just set, add cooked quinoa, soy sauce, teriyaki, cooked shrimp, onions, mushrooms, water chestnuts and broccoli.
- Stir to mix with cooked egg.
- Add in the green onion.
- Toss again and stir fry for another minute.
- Serve with a little more sauce if needed.
Reheat and Re-eat!
