ROGUE RECIPES: Quinoa Fried Rice

Borrowed from That Clean Life

So, what is this healthy quinoa fried rice? The good people over at That Clean Life came up with a genius way to make this asian-staple healthy and my taste buds happy. If you already have all the ingredients at home, this is quick to whip up as a post-work meal! Enjoy.

Ingredients

• 1 cup Quinoa (uncooked)
• 1.5 cups Water
• 1 lb Shrimp (cooked, peeled and patted dry)
• Sea Salt & Black Pepper (to taste)
• 1 tspPaprika
• 1/4 tsp Cayenne Pepper
• 1/2 tbsp Chili Powder
• 2 Eggs
• 1/2 Yellow Onion (diced)
• 1 cup Frozen Peas
• 2 Garlic (cloves, minced)
• 5 Green Onion (chopped)
• 2 tbsps Extra Virgin Olive Oil (divided)
• 2 tsps Red Pepper Flakes
• 2 tbsps Tamari

Directions

1. Place quinoa and water in a medium sized pot and bring to a boil over high heat. Once boiling, cover with lid and reduce heat to low. Let simmer for 12 minutes or until all liquid is absorbed. Remove from heat, fluff with a fork and set aside.
2. In a large bowl, toss the cooked shrimp with cayenne, paprika and chili powder. Season with sea salt and pepper to taste. Toss until well coated
3. Heat half of your olive oil in a wok or large frying pan over medium heat. Whisk two eggs together in a bowl with a fork and scramble in frying pan until cooked through. Place in a bowl and set aside.
4. Place wok back over medium heat. Add remaining olive oil and saute onions, garlic and red pepper flakes until onion becomes translucent. Stir in peas and let warm through.
5. Add in shrimp, quinoa, scrambled eggs and tamari. Stir until tamari is fully absorbed. Spoon into a bowl and garnish with green onion. Enjoy with chopsticks!
6. “Quinoa Fried Rice” What the what! As a good Asian, we all know that fried rice is all kinds of delicious because of how unhealthy it is. Grab a wok, load it up with day-old rice, vegetables and some kind of meat with a whole lotta oil. BAM! There you go.

TIPS:

1. Start the quinoa first. It takes less than 11 minutes to cook and while that’s going you can prep the rest of ingredients.

1. Shrimp: I cheated and bought pre-cooked frozen baby shrimps rather.  If you choose to go this route, thaw it out completely then let it sit in a colander while the quinoa cooks to drain out ALL the water. I skipped that part and just tossed it with the spices which was not the best idea. The bottom of the wok filled with liquid as we started cooking so it took a few minutes to scoop out the excess juice
2. Tamari Sauce: For the life of us, we couldn’t find it in grocery stores! Instead, we opted for soy sauce which tasted great! (Plus if you have it in your cupboard already, save yourself a few $$).

XO,

Gloria