Shrimp & Vegetable Quinoa Fried Rice

Shrimp and Veggie Fried Quinoa |Gluten-Free | Queen of Quinoa


  • 1 1/2 cups cooked quinoa
  • 1/3 pound shrimp, peeled & deveined
  • 1 cup snow peas, chopped into 1″ pieces
  • 1 large bell pepper, chopped into bite sized pieces
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • 2 eggs, beaten
  • 2 tablespoons organic, reduced sodium, gluten-free soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 teaspoon chili garlic sauce (optional)
  • Water for sauteing


  1. Spray a pan, over medium heat, with non-stick cooking spray. Add the eggs and swirl them around to cover the bottom of the pan. Cook until the edges begin to peel of the pan, about 1 – 2 minutes, and flip, cooking for 1 minute longer. Transfer to a cutting board and cut into bite sized pieces. Let cool.
  2. Return the pan to the stove and add the vegetables and garlic. Add a splash of water (about 2 tablespoons) and toss. Continue to cook until the vegetables have softened, adding water as needed, 5 – 6 minutes.
  3. While the veggies are cooking, heat a small saute pan over medium heat. Spray with non-stick cooking spray (or water) and add the shrimp. Cook 2 – 3 minutes per side until they’re cooked through.
  4. Add the shrimp & quinoa to the vegetables and toss to combine. Stir in the soy sauce, spices and chili sauce and cook for another 2 – 3 minutes. Add the egg and stir to combine.
  5. Serve immediately and enjoy!

No comments:

Post a Comment