Recipes // Side Dishes // Quinoa & Shrimp Fried Rice

Quinoa & Shrimp Fried Rice


By Marla Meridith


  • 1 cup dry quinoa, cook to package directions
  • 3/4 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons toasted sesame oil
  • 3 carrots, peeled & cut into small pieces
  • 1 cup frozen peas
  • 3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
  • 3 tablespoons gluten free tamari or soy sauce
  • 2 teaspoons Thai fish sauce
  • 25 frozen cooked, deveined shrimp (medium size, 51-60 count)
  • 2 eggs, lightly scrambled
  • 3 green onions, chopped
  • optional: add sriracha sauce for a spicy kick


  1. Cook the quinoa, fluff with a fork & transfer to a large bowl.
  2. Thaw the shrimp in a bowl filled with cold water. Let them sit a few minutes in the water until thawed. Remove the tails. Set aside.
  3. Heat a large sauté pan with the sesame oil over medium heat. Add the onions & garlic. Sauté© for 3 minutes. Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
  4. While the veggies & shrimp are cooking, scramble the eggs in another pan. Cook them in the olive oil over medium heat. Chop them up with a spatula.
  5. Add the egg & shrimp/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.
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