Peruvian Fried Quinoa with Shrimp

Peruvian Fried Quinoa with Shrimp

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Peruvian Fried Quinoa with Shrimp
Serves 3-4
Dietary Gluten Free
Meal type Main Dish
Region South American
By author Margaret

Ingredients

  • 1 Small carrot (peeled and julienned thinly)
  • 1/3 cup seasoned rice vinegar
  • 1-2 tablespoon sirancha (to taste)
  • 1/2 cup good quality mayonnaise
  • 2-3 tablespoons vegetable oil
  • 2 teaspoons fresh ginger (finely zested)
  • 2 teaspoons fresh garlic (finely minced)
  • 1lb shrimp (peeled and deveined)
  • 2 cups leftover cooked quinoa (drained on paper towels, if moist)
  • 2 eggs (scrambled and chopped)
  • 2 scallions (finely slivered)
  • 2 tablespoons soy sauce
  • 1/4 cup lower sodium chicken broth
  • 1/4 bunch fresh cilantro (leaves and tender top stems finely chopped)

Directions

1. In a small bowl, cover the julienned carrot with the seasoned rice vinegar, cover and refrigerate.
2. In a small bowl, stir together the sirancha and mayonnaise. Cover and set aside.
3. Heat a wok or large salute pan over hight heat until hot. Pour in the oil to lightly coat the bottom of the pan and heat the oil or 2 minutes or so. Toss in the ginger, garlic and shrimp and shake the pan or use tongs to flip and sear the shrimp on all sides until they start to turn pink, about a minute. Add the quinoa, toss again and fry until the grains begin to lightly brown and smell toasty, about 1 minute, stirring often.
4. Toss in the scrambled eggs and about half the scallions, mix well then drizzle the soy sauce along the edges of the wok and cook for a few seconds. Pour the stock around the edges of the wok, then add the cilantro. Toss everything together one more time and add soy sauce to taste.
5. Serve the quinoa with remaining scallions, a few slices of the pickled carrot and a generous spoonful of the sirancha aioli (mayo).
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