Seafood Fried Quinoa
Saucepan, Frying Pan, Cutting Knife
A change up from the standard fried rice dish. Quinoa offers high protein content and cooks quicker than brown rice, so consider it a great option for grain bowls!
Recipe makes 4 servings.
Food Group Servings
12 shrimp, fresh or frozen
20-30 bay scallops (small), fresh or frozen
1 cup quinoa
1 cup broccoli, chopped
1 yellow bell pepper, diced
1 red bell pepper, diced
1 onion, diced
4 cloves garlic
1 tablespoon of basil
1 tablespoon of dill weed
1 tablespoon of olive oil
- 4 dashes of salt
- Black pepper- to taste
- 3 dashes of crushed red pepper
Fill a saucepan with 2 cups of water and bring to a boil.
Once boiling, add in your quinoa and lower to a simmer. Cover your pan and let cook for directed amount of time.
The Vegetables and Seafood
When your quinoa is simmering, move to your vegetables. Take your frying pan, add a tablespoon of olive oil, and bring to medium heat.
Once warm, add in all of your vegetables and then top with your herbs and spices. Mix around until the seasoning is evenly spread. Once even, stir occasionally until the vegetables soften.
Once you vegetables begin to soften, add in your shrimp and scallops. Again, mix around the ingredients to cover the shrimp and scallops in the flavor. Once mixed, stir occasionally for about 5 minutes
NOTE: Try your best to somewhat dry your seafood before dumping it in.
Bring it Together
When you quinoa, vegetables, and seafood are all set, add the quinoa to the pan with the seafood and veggies and mix it all together.
Tips & Tricks:
- You can stick to one seafood protein. Just double either of the two listed veggies.
- Looking for more protein and calories? Add in 2 scrambled eggs
- If you are going to use soy sauce try to choose the low sodium variety. To add more flavor with this, add in garlic powder and red pepper flakes to taste.