Tag Archives: ginger

30 Minute Shrimp Fried Quinoa

Shrimp Fried Quinoa

Shrimp Fried Quinoa

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

Shrimp Fried Quinoa

Shrimp Fried Quinoa

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 large servings (or 4 small side dishes)
Calories 575 kcal


  • 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


  1. 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.
  2. Heat 1 teaspoon of oil in a wok on high until oil starts to smoke.
  3. Turn down to medium high and stir fry the eggs, set aside.
  4. Add remaining oil to wok and stir fry onion, ginger, garlic and chili pepper until onion is translucent approx. 4 minutes.
  5. Add red pepper and stir fry one minute.
  6. Add shrimp and toss, then cover wok for 4 minutes, tossing once at the two minute mark.
  7. Add cooked quinoa, eggs, soy sauce and thyme, stir fry for one minute.
  8. Remove wok from heat. Season with lavender salt and ground pepper to taste.

Recipe Notes

Quinoa can be made the day before.

Shrimp Fried Quinoa

Shrimp Fried Quinoa

Quinoa Ginger Date Cakes

One Sunday morning, I was waiting for my friends to come over for a Lord of the Rings marathon.  I had lots of yummy food to keep us going on our 11 hour journey to Mordor, but decided on a whim to also make some ginger molasses cookies from the Quinoa 365 cookbook.  I made all my usual replacements to make them gluten/refined sugar free, and even though the batter was a bit runny, I popped the cookies into the oven and hoped for the best.  When the time was up – the cookies had all fused together into one thin rectangular cake!  Disaster!  But I tasted the cake/cookie, and it was actually pretty yummy, so I tried to save my poor gluten-free baking by spreading some date puree on top.  I rolled up one cake sheet into a dessert roll and folded the second tray in half to make little dessert sandwiches.  When my friends arrived I ran up to the door yelling gleefully “I invented something awesome!” and promptly shoved a tray full of ginger date cakes under their noses.  I love when accidents turn into something amazing, that’s the beauty of art and cooking!  The combination of the moist ginger cake and the creamy date puree is definitely one of the best mistakes I’ve ever made.   I preferred the sandwiches to the rolls because I found the puree balanced out better, and was a bit too dense in roll form. Needless to say, by the time Frodo made it to Mordor, the cakes were almost gone!


1/2 cup butter – room temperature

1 cup brown rice syrup

1 large egg

1/4 cup organic molasses

1 cup quinoa flour

1 cup gluten free flour

1 teaspoon xantham gum

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon fresh grated ginger

1 teaspoon ground cinnamon

1 teaspoon all spice

1/2 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon Stevia

2 cups date puree


Preheat the oven to 350F.  Cover two baking sheets with parchment paper.

Cream the butter and brown rice syrup in a large bowl.  Beat in the egg, molasses, ginger and Stevia.  Set aside.

Mix the flours, xantham gum, baking soda, salt, cinnamon, all spice, cloves and nutmeg in a medium bowl and blend well.  Add the butter mixture to the flour mixture and mix until a smooth dough forms.

Pour half the batter on each of the baking sheets, keeping a rectangular form.  Bake for 15 minutes, or until light and fluffy, rotating the sheets halfway.

Cool on wire rack for 10 minutes.  On a flat surface, cut each rectangle cake in half.  Using a spatula, carefully spread half the date puree evenly over one half.  Top with other half making a large sandwich.  Cut into squares.  Repeat with other cake.

Quinoa Ginger Date Cakes