I love being able to come home from work in the summer and head out for an evening run. The warm air along the lake cools to the perfect temperature as the sun sets on the horizon. I return home feeling so relaxed…and ravenous for dinner! On a night like this, I don’t have the patience for a complicated dish. This shrimp fried quinoa is one of my go-to post run meals, as I often have leftover quinoa in the fridge, and some frozen shrimp or scallops in the freezer. I like to add a lot of ginger to this dish because ginger is really good for muscle recovery, as it helps to reduce inflammation and is a natural muscle relaxant, as is lavender. I had some lavender salt from Prince Edward County Lavender, and sprinkled a bit at the end to finish off the dish as the mild floral infusion along with the thyme compliments the seafood nicely. Packed with protein and classic Asian flavor combinations, this shrimp fried quinoa is completely addictive. You’ll need to go for another run just so you can finish off this tasty dish!
Shrimp Fried Quinoa
- 1 package frozen shrimp or scallops thawed & drained
- 1 cup dried quinoa
- 1 yellow onion peeled & diced
- 2 large eggs lightly beaten
- 1 red pepper cored and thinly sliced
- 1 " inch piece of fresh ginger peeled & finely chopped
- 2 garlic cloves peeled and finely chopped
- 1-2 chili peppers finely chopped
- 2 tablespoons + 1 teaspoon vegetable oil
- 1 tablespoon low sodium soy sauce
- 2 sprigs of fresh thyme stems removed
- lavender salt or sea salt
- freshly ground pepper
Cook quinoa and two cups of water in a rice cooker or on the stove top (covered, on medium high heat) approx. 12 minutes. Fluff with fork.
Heat 1 teaspoon of oil in a wok on high until oil starts to smoke.
Turn down to medium high and stir fry the eggs, set aside.
Add remaining oil to wok and stir fry onion, ginger, garlic and chili pepper until onion is translucent approx. 4 minutes.
Add red pepper and stir fry one minute.
Add shrimp and toss, then cover wok for 4 minutes, tossing once at the two minute mark.
Add cooked quinoa, eggs, soy sauce and thyme, stir fry for one minute.
Remove wok from heat. Season with lavender salt and ground pepper to taste.
Quinoa can be made the day before.