“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!” - by My4NonBlondes
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 376 cal
- 19%
- Fat
- 8.9 g
- 14%
- Carbs
- 45.6 g
- 15%
Based on a 2,000 calorie diet
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Reviews (4)
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"I changed the recipe a little. I did not use the corn or peas and added garlic. It turned out great. Very good flavors and my husband loved it!! The soy and sesame oil gives it that pop!!..." See more"
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