Quinoa Shrimp Fried Rice Recipes

Steps:

• 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.

Steps:

• Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
• Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
• Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
• Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
• Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

Steps:

• Bring 1 1/2 cups water, 3/4 cup rinsed quinoa and 1/2 teaspoon kosher salt to a simmer in a saucepan; cover and cook 15 minutes. Meanwhile, cook 1 chopped broccoli stalk and 4 chopped baby bell peppers in vegetable oil in a skillet until tender, 3 minutes. Add 2 chopped scallions and 1 tablespoon each chopped garlic and ginger; cook 1 minute. Add the quinoa, 2 tablespoons soy sauce and 1 tablespoon each toasted sesame oil and mirin; toss.

Steps:

• Preferably the day before preparing this dish cook quinoa according to directions on package in 2 cups water. Chill in an airtight container in refrigerator until ready to use. The quinoa can also be cooked just before preparing the recipe, just drain off any excess liquid. Heat 2 teaspoons oil in a 12-inch (fairly deep) non-stick skillet or non-stick wok over medium-high heat. Add shrimp, season lightly with salt and cook, tossing occasionally until shrimp are opaque and just cooked through, about 2 minutes. Transfer shrimp to a plate. Add another 2 teaspoons oil to skillet. Add peas and carrots, edamame, green onions, garlic and ginger and saute 3 minutes. Push veggies over to one side of the pan. Add remaining 2 teaspoons oil to opposite side of the pan. Add in eggs and cook and scramble until they are just set (but are still slightly runny). Add quinoa and shrimp to skillet. Drizzle in soy sauce, mirin and sesame oil. Cook and toss until liquid has evaporated, about 2 to 3 minutes. Toss in cilantro and serve warm.