March 7, 2013

Quinoa Shrimp Fried Rice

Makes 4 Servings

1 cup - Quinoa (KEEN-wah)
1 cup - Chicken Broth low sodium
1 cup - Water
Salt and Pepper to taste

1 - Small white onion, chopped
4 - Garlic cloves, minced
12 - Asparagus stocks, cut into 1 inch 
4 tsp - Gluten free low sodium soy sauce
2 tsp - Fish sauce (optional)
1 tsp - Sesame Chili Oil
2 tsp - Light Extra Virgin Olive oil
3 egg whites, scrambled
1 whole egg, scrambled
4 oz - Raw white shrimp, peeled and deveined

*1 cup quinoa equals 4 cups cooked

  1. Wash the quinoa and then add to a medium pot.  Add broth and water, salt and pepper then bring to a boil. 
  2. Cover and turn to low heat.  Cook for 15 minutes or until all liquid has absorbed.
  3. While quinoa is cooking, heat up a nonstick wok to medium heat.  Add 1 tsp oil and then add egg white and egg; cook 2-3 minutes or until done.  Set aside.
  4. Add the remaining oil to the wok and then add chili oil, onion, asparagus, and mushroom. Saute for about 10 minutes or until asparagus is cooked. 
  5. Add shrimp to wok and cook for 5 minutes or until shrimp is pink.  Add garlic and cook for 3 minute, making sure not to burn the garlic.  Then add the quinoa.
  6. Next add the soy sauce and fish sauce (optional), stir until all ingredients are mixed together.
  7. Finally add the scrambled eggs and taste. Add salt if needed. 

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