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


  1. Cook quinoa and shrimp as directed and set aside.
  2. 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.
  3. 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.
  4. Add mushrooms and onions and cooked until softened and browned. Remove from pan when cooked.
  5. Spray pan again with cooking spray.
  6. 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.
  7. Stir to mix with cooked egg.
  8. Add in the green onion.
  9. Toss again and stir fry for another minute.
  10. Serve with a little more sauce if needed.


Reheat and Re-eat!