Victor's Shrimp Fried Quinoa |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My husband's two favorite things are shrimp and quinoa. One night I combined the two into a fantastic 20-minute dish that tastes like a very light but flavorful fried rice. The recipe will serve 4 to 6 as a side dish, or makes two big bowls if served as a main. You can add ginger, extra veggies, chicken, ham...the possibilities are endless! Ingredients:
2 cups chicken broth |
1 cup quinoa |
1 tablespoon canola oil |
1 bunch green onions, sliced |
1 cup corn kernels |
1 pound peeled and deveined shrimp |
1 cup thawed frozen peas |
1 tablespoon soy sauce, or to taste |
1 teaspoon toasted sesame oil |
1/2 cup chopped cilantro |
Directions:
1. Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes.
2. While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes.
3. Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.
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