Description
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
- ½ cup chopped cilantro
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4