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Shrimp Fried Quinoa
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Authored By: Polly Pitchford, Full Spectrum Health™
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Replacing traditional rice with Quinoa makes this stir-fry so special.
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Diet Type: Low Fat
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Ingredients:
1 cup Quinoa, rinsedpinch of salt1 tablespoon fresh grated ginger3 stalks celery, sliced2 tablespoons Tamari1 tablespoon Sake, Mirin, or white wine (optional)2 cups water1 tablespoon canola oil1 medium onion, chopped fine1 cup frozen green peas1 cup cooked shrimp, chopped into 1/2
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Place Quinoa, water and Sea Salt in a saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed, about 15 minutes.
Spoon out into a bowl and allow to cool slightly.
Heat a wok or large skillet, Add oil and ginger. Over a medium-high flame, sauté onion and then celery until partially cooked.
Add 4 cups cooked Quinoa and Tamari, stir once, cover and
cook for 5 minutes.
Add peas, shrimp and Sake, cover and cook for 2 minutes.
Serve hot.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 274
Calories from Fat 59
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% Daily Value*
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| | Total Fat 7g | 10% | | | Saturated Fat 1g | 3% | | | Mono Fat 3g | | | | Poly Fat 2g | | | | Cholesterol 69mg | 23% | | | Sodium 700mg | 29% | | | Total Carbs 38g | 13% | | | Dietary Fiber 5g | 21% | | | Protein 16g | | | | Iron | 40% | | | Calcium | 7% | | | Vitamin C | 12% | | | Vitamin E | 6% | | | Vitamin A | 4% | | | Vitamin B-12 | 8% | | | Vitamin B-6 | 15% | | | Pantothenic acid | 7% | | | Niacin | 16% | | | Riboflavin | 12% | | | Thiamin | 13% | | | Folate | 14% | | | Selenium | 27% | | | Manganese | 60% | | | Copper | 25% | | | Zinc | 16% | | | Potassium | 17% | | | Phosphorus | 28% | | | Magnesium | 30% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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