Shrimp Fried 'Rice' with Quinoa

Ingredients

• 3 cups Cooked quinoa
• about 450 g Shrimp
• 1 cup Carrot
• 1 cup Peas
• 1/2 cup Onion
• 1/4 cup Green onions
• 2 cloves Garlic
• 1/4 cup Gluten-free soy sauce (tamari)
• 2 tsp Sesame oil
• 2 large Egg

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 3 cups of cooked quinoa into a large bowl.
2. 2Peel and devein the about 450 g of shrimp. Cut the 1 cup of carrot into 1.27 cm cubes. Dice the 1/2 cup of onion. Mince the 2 cloves of garlic.
3. 3Heat the 2 teaspoons of sesame oil in a 30.48 cm skillet or wok over medium-high heat (204.4°C / 200°C). Add the about 450 g of shrimp and cook for 3-4 minutes, until the shrimp turn pink and opaque.
4. 4Add the 1 cup of carrot, 1 cup of peas, 1/2 cup of onion, and 2 cloves of minced garlic to the skillet with the shrimp. Stir and cook for 4-5 minutes, until the vegetables are tender-crisp. You should see the vegetables soften slightly and the garlic become fragrant.
5. 5Push the shrimp and vegetable mixture to one side of the skillet. Crack the 2 large eggs into the empty side of the skillet. Scramble the eggs until they are fully cooked and no longer liquid, about 1-2 minutes.
6. 6Add the 3 cups of cooked quinoa and the 1/4 cup of gluten-free soy sauce (tamari) to the skillet. Stir everything together to combine the shrimp, vegetables, eggs, and quinoa. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.
7. 7Remove the skillet from the heat. Garnish with the 1/4 cup of green onions and serve immediately.

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