LADING

Queen Quinoa

Pronounced KEEN-wah this grain has a past, present, and future. The Incas were one of the first to truly understand why quinoa is queen of the grains calling it the, “mother of all grains”, while today with its rise in popularity, it has returned with the yearning for good nutrition.  For the future, NASA has proposed Quinoa as an, “Ideal food for long-duration Flights”. Truly this queen means to rule for a while!

Packing more protein, than any other grains and containing essential minerals and fiber, there is no question why quinoa is a super food.  It has also been found to help lower the chances of migraines which many of us wish we did not suffer from. The fact that it is low in calorie, naturally gluten free and tastes great is why it is in my fridge, whether I am on or off a diet!

Here is a great recipe that can continue a gluten free diet! Turning a fried rice dinner into a new healthy twist on Asian food!

Shrimp & Vegetable Quinoa Fried Rice

Ingredients:

 

1 ½ cup cooked quinoa

1/3 pound shrimp, peeled  & deveined

1 cup snow peas, chopped into 1” pieces

1 large bell peper, chopped into bite sized pieces

1 cup mushrooms, sliced

½ cup onion, diced

2 garlic cloves, minced

2 eggs, beaten

2 tablespoons organic, reduced sodium gluten-free soy sauce

1 teaspoon ground ginger

1 teaspoon ground ginger

1 teaspoon black pepper

1 teaspoon chili garlic sauce (optional)

Water for sauteing

Instructions:

  1. Spra a pan over medium heat, with non-stick cooking spray. Add the eggs and swirl them around to cover the bottom of the pan. Cook until the edges begin to peel off the pan, about 1-2 minutes, and flip cooking for 1 minute longer. Transfer a cutting board and cut into bite sized pieces. Let cool
  2. Return the pan to the stove and add the vegetables and garlic. Add a splash of water ( about 2 tablespoons) and toss. Continue to cook until the vegetables have soffened, adding water as needed, 5-6 minutes.
  3. While the veggies are cooking, heat a small saute pan over medium heat. Spray with non-stick cooking spray(or water) and add the shrimp. Cook 2-3 minutes per side until they’re cooked through.
  4. Add the shrimp & quinoa to the vegetables and toss to combine. Stir in the soy sauce, spices and chili sauce and cook for another 2-3 minutes. Add the egg and stir to combine.
  5. Serve Immediately and enjoy

Recipe from: www.simplyquinoa.com by Queen of Quinoa

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