Shrimp Fried Quinoa

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Coconut oil

  1 tbsp or 14g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Chili Sauce, Sambal Oelek

  Roland

  3 tsp or 15g

• Onions

  Raw

  ½ cup, chopped or 80g

• Mixed vegetables

  Frozen, unprepared

  4 cup or 900g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Sauce, hot chile, sriracha

  2 tsp or 10g

Directions

1. Cook quinoa according to package directions and set aside to cool completely.
2. Heat half of the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook until opaque and just cooked through, 2–3 minutes. Transfer to a plate.
3. Return the skillet to medium-high and add the remaining coconut oil. Sauté the onion, garlic, and ginger until fragrant and softened, 3–4 minutes.
4. Add the frozen mixed vegetables and cook until hot. Stir in the cooked quinoa and shrimp, then add soy sauce, sesame oil, and sambal. Toss and cook until evenly coated and heated through, about 2 minutes.
5. Push the mixture to the sides to make a well. Pour in the eggs and scramble until just set, then fold into the quinoa.
6. Remove from heat and serve garnished with cilantro and sriracha to taste.