Motivation Monday is back! When we read about this genius recipe (originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness), we knew we had to try it. Indulge your craving for traditional shrimp fried rice with this healthy food hack!

Shrimp Fried Quinoa
photo: PopSugar

 

Shrimp Fried Quinoa 

What You Need:

  • 3 cups quinoa, cooked
  • 1 tablespoon coconut oil (divided)
  • 1/2 yellow onion, chopped
  • 1 clove garlic, minced (or more – we really like garlic)
  • 1 inch piece of ginger, minced or grated
  • 1 pound shrimp, peeled and deveined
  • 3 eggs
  • 1 bag (about 3 cups) frozen veggies (whatever kind you like – pictured is a blend of peas, carrots, green beans, and corn)
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 2 tablespoons mirin (Japanese rice wine – view a substitution here)
  • 1/2 to 1 tablespoon sambal oelek (a chili sauce – you can totally substitute sriracha)
  • 1 teaspoon sesame oil
  • Fresh cilantro and sriracha, for topping (optional)

What You Do:

  • Prepare quinoa if you haven’t already. Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Refrigerate until cool. This step can be done the day before.
  • Heat 1/2 tablespoon coconut oil in a large nonstick skillet over medium-high heat. Add in shrimp, season with a little salt and pepper and stir constantly while cooking for 2 to 3 minutes or until shrimp are cooked through. Place cooked shrimp on a plate and set aside.
  • Add remaining coconut oil into the same skillet. Sauté onion, garlic and ginger until fragrant, about 4 to 5 minutes. Add the frozen veggies and cook until heated through. Add in cooked quinoa and shrimp then add in tamari, mirin and sesame oil, and sambal oelek. Use however much sambal oelek or sriracha you’d like depending on how spicy you’d like the dish to be.
  • Cook and stir until evenly coated, about 2 minutes. Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2 to 3 minutes. Divide the dish between 4 plates and garnish with cilantro and a little sriracha, if using.
  • Note: If you’re not into spicy, just leave out the sambal oelek chili paste and/or the sriracha. The dish tastes just as good without it.