Home Cooks > Recipes > Light Shrimp Fried Quinoa
Yield: Makes 4 servings
3/4 cup quinoa uncooked
1 tablespoon sesame oil Coupons
1-1/3 cup low sodium chicken broth
1 teaspoon sesame oil
3/4 cup yellow onion, diced
1 cup carrots, julienned or shredded
1 cup snow peas, halved
1/4 teaspoon ground ginger or 1/2 teasppon freshly grated ginger
2 teaspoon garlic, minced
1 lb. cooked shrimp
1 egg + 2 egg white, whisked together
2 tablespoons Kikkoman Soy Sauce
- In a kettle over medium-high heat, add 1 Tbsp. sesame oil and quiona. Cook for 2-3 minutes then add the chicken broth and bring to a boil. Cover the pan and reduce heat to low. Cook for 15-20 minutes, checking after 15 minutes until the quinoa is sprouted. (Don't check the quinoa any sooner or you will let the steam escape that it needs to cook.)
- Meanwhile, when the quinoa has about 5 minutes left to cook, in a large saute pan over medium-high heat, add one teaspoon sesame oil with the onion, carrots, peas, ginger and garlic. Saute for 3 minutes until the vegetables are heated through, but still crisp. Add the shrimp to the pan and cook for an additional 1-2 minutes until they are heated.
- Fluff the quinoa with a fork and add it to the pan of vegetables. Add the whisked eggs and quickly stir everything together until all of the quinoa is nicely coated with the egg mixture.
- Finish the dish off by adding the soy sauce and give a quick stir so everything is well coated. Serve immediately with a bottle of Kikkoman Soy Sauce on the table for your guests to add extra sauce to their liking!