Shrimp Fried Quinoa

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  2 cup or 473g

• Coconut oil

  1 tbsp or 14g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tsp or 2g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Chili Sauce, Sambal Oelek

  Roland

  3 tsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Onions

  Raw

  ½ cup, chopped or 80g

• Mixed vegetables

  Frozen, unprepared

  4 cup or 900g

• Egg

  Whole, fresh eggs

  3 large or 150g

Directions

1. Bring water and uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove from heat, let cool for 5 minutes, then fluff with a fork. Refrigerate until cool, optionally overnight.
2. Heat half of the coconut oil in a large non-stick skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes until done. Transfer shrimp to a plate and set aside.
3. In the same skillet, add the remaining coconut oil. Sauté onion, garlic, and ginger until fragrant, about 4-5 minutes. Add frozen veggies, cook until heated through. Stir in cooked quinoa and shrimp, then add tamari, sesame oil, and chili sauce. Cook for 2 minutes until evenly coated.
4. Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until scrambled and fully cooked, about 2-3 minutes. Garnish with cilantro and a little sriracha, if desired.

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