Quinoa Shrimp €œFried Rice”

Ingredients

• 1 cup white quinoa
• 12 oz medium, 51-60 shrimp, peeled and deveined
• 6 tsp olive oil, divided
• Salt
• 1 1/2 cups frozen peas and carrots blend
• 1/2 cup shelled edamame
• 3/4 cup chopped green onions
• 3 cloves garlic, minced
• 2 tsp peeled and finely minced ginger
• 4 large eggs
• 2 Tbsp soy sauce, or to taste
• 2 Tbsp mirin
• 2 tsp sesame oil
• 1/4 cup chopped cilantro

Directions

1. Cook the quinoa the day before if you can, following the package instructions and using 2 cups water. Stash it in an airtight container in the refrigerator until you’re ready to cook. If you’re doing it same-day, that’s okay too; just pour off any extra liquid before it goes into the skillet.
2. Warm 2 tsp oil in a fairly deep 12-inch non-stick skillet or non-stick wok over medium-high heat. Add the shrimp, give it a light sprinkle of salt, and cook, turning now and then, until opaque and just done, about 2 minutes. Move the shrimp onto a plate.
3. Pour another 2 tsp oil into the skillet. Stir in the peas and carrots, edamame, green onions, garlic, and ginger, then sauté for 3 minutes. Scoot the vegetables to one side of the pan.
4. Add the remaining 2 tsp oil to the empty side of the pan. Pour in the eggs and scramble them until they have just set, leaving them a little soft and slightly runny.
5. Return the quinoa and shrimp to the skillet. Drizzle the soy sauce, mirin, and sesame oil over everything.
6. Keep cooking and tossing until the liquid cooks off, about 2 – 3 minutes. Fold in the cilantro and serve warm.