Shrimp and quinoa stir-fry
This shrimp and quinoa stir-fry combines succulent shrimp with protein-rich quinoa and a tangy soy sauce marinade. It's a quick, flavorful meal perfect for any night of the week.
Cook time 20 min
Prep time 10 min
Ingredients:
3/4 cup soy sauce1/3 cup vinegar
1 tsp black pepper
2 garlic cloves
1.50 cups quinoa
2 cups water
1 tbsp olive oil
20 shrimps
1.50 onion
Shrimp and quinoa stir-fry is a delicious, healthy, and easy-to-make meal that's perfect for any night of the week. With a combination of succulent shrimp, protein-packed quinoa, and flavorful seasonings, you'll have a satisfying dish that everyone will love. Let's dive into the recipe and start cooking!
Instructions:
- Rinse 1.5 cups of quinoa under cold water until the water runs clear.
- In a medium saucepan, combine the quinoa with 2 cups of water.
- Bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is tender.
- Fluff the quinoa with a fork and set it aside.
- In a small bowl, combine 3/4 cup soy sauce, 1/3 cup vinegar, 1 tsp black pepper, and the minced 2 garlic cloves.
- Mix well and set aside.
- Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat.
- Add the 20 shrimps and cook them for about 2-3 minutes on each side, or until they turn pink and opaque.
- Remove the shrimps from the skillet and set them aside.
- In the same skillet, add the diced 1.5 onions.
- Sauté for about 5-7 minutes until they become soft and translucent.
- Add the cooked quinoa to the skillet with the onions and stir to combine.
- Drizzle the prepared soy sauce mixture over the quinoa and onions.
- Add the cooked shrimps back into the skillet.
- Gently mix everything together until all ingredients are well-coated with the sauce.
- Once everything is well-combined and heated through, remove from heat.
- Serve the shrimp and quinoa stir-fry hot, and enjoy!
With just a few simple ingredients and straightforward steps, you can whip up a delectable shrimp and quinoa stir-fry in no time. This wholesome dish is sure to become a family favorite, offering a perfect balance of flavors and textures. Enjoy your meal!
Shrimp and quinoa stir-fry FAQ:
The shrimp should be cooked for about 2-3 minutes on each side, or until they turn pink and opaque, totaling around 4-6 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Yes, you can substitute quinoa with rice, farro, or even cauliflower rice, but cooking times may vary. Adjust accordingly based on the grain you choose.
A large skillet or wok (at least 12 inches in diameter) is recommended to accommodate all the ingredients without overcrowding.
If your quinoa turns out mushy, it may have been overcooked or too much water was used. To avoid this in the future, make sure to follow the water-to-quinoa ratio of 1.5 cups of water per 1 cup of quinoa and cook it just until the water is absorbed.
Tips:
- Rinse the quinoa under cold water before cooking to remove any bitterness.
- You can use any type of vinegar, but rice vinegar works particularly well for this recipe.
- For extra flavor, marinate the shrimp in the soy sauce and vinegar mixture for 15-20 minutes before cooking.
- If you prefer a bit of spice, add a pinch of red pepper flakes to the stir-fry.
- Feel free to add additional vegetables like bell peppers, broccoli, or snap peas to make the dish more nutritious.
- Use a large skillet or wok to ensure even cooking and to allow enough room for stirring.
Nutrition per serving
4 ServingsCalories 150kcal
Protein 12g
Carbohydrates 22g
Fiber 3.17g
Sugar 3.27g
Fat 5g
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