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Sesame Shrimp Quinoa

Servings:
4 Servings
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Ingredients

  • 2 cup quinoa, rinsed
  • 4 cup water
  • 3 tablespoon vegetable oil, divided
  • 4 tablespoon egg whites
  • 3 tablespoon minced garlic
  • 3 tablespoon minced ginger
  • 1 pound peeled and deveined shrimp cut into bite-size pieces
  • 4 cup cooked and oven dried quinoa
  • 2 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon chinese black vinegar (or balsamic)
  • 1/2 teaspoon kosher salt
  • 2 tablespoon sesame oil
  • 1/2 cup chopped scallions

Preparation

Baking Directions:

Bring the quinoa, salt and water to a boil in a medium sauce pan.

Cover and simmer for 15 to 20 minutes or until tender.

Preheat oven to 300 degrees.

Remove quinoa from pan and place on a parchment-lined half-sheet pan.

Place pan in the oven to dry out quinoa for 15 minutes.

Alternatively, use cooked and cooled quinoa.

Heat a wok over medium-high heat until hot.

Coat the wok with one tablespoon vegetable oil and just as it begins to smoke add the egg whites to the wok and scramble until cooked through (about 1 minute).

Remove the egg whites from the wok and set aside.

Return the wok to the heat and add one tablespoon oil.

  Add the ginger, garlic and shrimp and stir for about 2 minutes or until the shrimp turns pink and is cooked through.

Remove and set aside.

Coat the wok with the remaining tablespoon oil, add the cooked quinoa and toss until it is toasted and brown.

Return the cooked egg and shrimp mixture to the wok and toss to combine with the quinoa.

In a small bowl whisk together the soy sauce, honey and vinegar, drizzle over the quinoa and stir to combine.

 

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