Shrimp Fried Rice
Ahna Fulmer // Hammers N Hugs
With whole proteins and a rainbow of vegetables that are soaked in a sweet maple soy sauce, this gluten-free Shrimp Fried Quinoa recipe is a meal unto itself.
In a large saucepan, combine 2 c quinoa with 4 c chicken broth. Bring to a boil and let simmer for 15 minutes or until quinoa is no longer watery
In a large skillet, heat olive oil and cook the shrimp until opaque - seasoning with salt and pepper as desired.
In another large skillet, heat 1-2 T olive oil and saute onion, carrots and broccoli for 5 minutes or until tender. Add the minced garlic and saute for another 2 minutes.
While vegetables are sauteing, combine soy sauce ingredients into a small saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes.
Combine the quinoa, shrimp, vegetables, and soy sauce into one large saucepan on high heat. Add the frozen peas and create a well in the middle of the pan.
Add the eggs and allow to cook. Once the eggs are cooked through reduce the heat and stir entire mixture together.
Allow the shrimp fried quinoa to cool. Place leftovers in airtight casserole dish or freezer quarts.
Macros Per Serving (1 cup): 21g Net Carbs, 6g Fat, 11g Protein
Quinoa, Shrimp Recipe