Shrimp and quinoa stir-fry
Delicious Shrimp and Quinoa Stir-Fry: A quick and healthy recipe featuring succulent shrimp, protein-packed quinoa, and a savory blend of soy sauce, vinegar, and garlic. Ready in minutes, perfect for a nutritious weeknight dinner!
- 04 Apr 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
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!
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 150kcal | 7% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 3.17g | 8% |
| Sugar 3.27g | 3% |
| Fat | |
| Fat 5g | 6% |
| Saturated 0.76g | 3% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 50mg | 9% |
| Vitamin B1 0.11mg | 10% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 2.05mg | 13% |
| Vitamin B6 0.28mg | 16% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 0.33ug | 14% |
| Vitamin C 3.53mg | 4% |
| Vitamin E 0.81mg | 5% |
| Vitamin K 1.14ug | 1% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.24mg | 26% |
| Iron, Fe 2.03mg | 18% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 480mg | 14% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 3010mg | 201% |
| Zinc, Zn 1.57mg | 14% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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