Gluten Free Shrimp Fried Quinoa “Rice” Recipe
I don’t know about you, but I love meals that combine a protein, veggies and a starch all in one. Stir fry, casseroles and tacos are some of my favorite all-in-one meals. The beauty of these types of meals is that you’re left feeling satisfied and complete. Stir fry meals, like this Gluten Free Shrimp Fried Quinoa “Rice” recipe, have the additional benefit of making great leftovers. Just reheat in a skillet to liven it back up and you’ve got a fresh-tasting meal.
Rather than using rice for this recipe I decided to use quinoa for added protein and because I love the combination of quinoa and Asian flavors like soy sauce. I used tri-color quinoa from Hodgson Mill because I love the color combo, but you can use their white or red quinoa if you prefer.
This meal is really a lifesaver when you want something healthy, flavorful and quick. You can chop your veggies while the quinoa cooks or if you’re a slow chopper you can even prep most of the veggies earlier in the day or the day before so that you can just throw everything together come dinnertime!
- 2 cups water
- Kosher or fine sea salt
- 1 cup Hodgson Mill tri-color quinoa
- 1 pound medium shrimp tails off, peeled, and cleaned
- 1 teaspoon cornstarch
- ½ teaspoon pepper
- 3 egg whites
- 1 tablespoon plus 1 teaspoon tamari or gluten free soy sauce
- 3 tablespoons vegetable oil divided
- 1 large garlic clove minced
- 2 teaspoons grated fresh ginger
- 5 green onions sliced
- ¾ cup grated carrots
- ¾ cup peas fresh or frozen
- 1 teaspoon sesame oil or spicy sesame oil
- Cilantro for garnish if desired
Combine the water, salt, and quinoa in a saucepan and bring to a boil. Cover the pan, reduce the heat, and simmer for 15 minutes or until all the liquid has been absorbed. Remove from the heat and let sit in the pan with the lid on for 5 minutes. Remove lid and fluff with a fork. Let sit while preparing the rest of the ingredients.
Place the shrimp in a small bowl and sprinkle with 1 teaspoon salt, the cornstarch, and pepper. Let sit for 10 minutes.
Beat the egg whites with 1 teaspoon tamari.
Heat 2 tablespoons of oil in a large skillet over high heat until the oil is very hot. Add the shrimp and quickly spread into an even layer. Let cook, undisturbed, for 30 seconds. Flip the shrimp and cook or another 30 seconds. Remove from the pan. Add the remaining 1 tablespoon of oil to the pan. Add the garlic, ginger, and green onions and cook, stirring for 30 seconds. Add the carrots, peas, quinoa, shrimp, remaining tablespoon of tamari, and sesame oil. Cook, stirring constantly for 2 minutes. Spread the mixture to the sides of the pan. Add the eggs and cook, stirring, until scrambled. Stir the eggs into the rest of the mixture.
Serve immediately, garnished with cilantro if desired.
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