Shrimp-fried quinoa


  • Prep Time25 mins
  • Total Time25 mins
  • Makes4 servings
Shrimp-fried quinoa

Photo, Erik Putz.

Chatelaine Triple Tested


  • 1 cup quinoa, rinsed

  • 2 tsp canola oil

  • 1/2 small onion, finely chopped

  • 1 cup frozen mixed vegetables, such as carrots, peas and corn, thawed

  • 1/2 340-g pkg frozen raw peeled small shrimp, thawed (2 cups)

  • 2 eggs, beaten

  • 1 tbsp fish sauce

  • 1 tbsp hot chili-garlic sauce

  • 2 tsp lime juice

  • 1 tsp sesame oil

  • 1/4 tsp salt

  • 1/4 cup chopped chives

  • 1 lime, cut into wedges


  • COOK quinoa in a medium saucepan, following package directions, 15 to 17 min. Spread on a baking sheet to cool slightly.

  • HEAT oil in a large non-stick frying pan over medium-high. Add onion and cook until softened, 3 min. Add vegetables and cook, stirring, for 3 min. Add shrimp and cook until they turn pink, 2 to 3 min. Add eggs, stirring constantly to scramble, until cooked. Stir in fish sauce, chili-garlic sauce, lime juice, sesame oil and salt, then quinoa. Remove from heat. Sprinkle with chopped chives. Serve with lime wedges.

Chatelaine Quickies: Shrimp and Feta Linguine

Nutrition (per serving)

Calories 287, Protein 17g, Carbohydrates 34g, Fat 9g, Fibre 5g, Sodium 638mg.
Excellent source of folate.