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Wednesday, April 16, 2014

Vietnamese Fried Quinoa with Shrimp

This recipe is a little play on Vietnamese rice. I used quinoa instead of rice and added some yummy shrimp. This dish is so great because you can add or subtract so many elements to make it something that your family will really enjoy. Instead of shrimp you can add chicken or even pork. And if you have some picky eaters in your house who wont come near cabbage with a  ten foot pole you can always substitute snap peas or broccoli. There are a million possibilities. 
I didn't even miss having traditional rice in this dish. The quinoa compliments all of the ingredients very well and added a nice variation. In fact when I platted dinner for my husband and myself, Ben looked at his bowl and said "oh wow, this looks like something I'm gone like!" Its safe to say that after we licked our bowls clean that it was indeed a dish that both of us like very much.

Vietnamese Fried Quinoa and Shrimp

1 lb shrimp
3 tablespoon soy sauce
1 tablespoon sesame seed oil
1 teaspoon white wine vinegar
1 tablespoon fresh grated ginger
2 cups quinoa
3 1/2 cups vegetable or chicken broth 
1/4 cup soy sauce
1 tablespoon sugar
1 teaspoon hot red pepper sauce
4 large eggs or 7 large egg whites
1/4 teaspoon salt
5 tablespoons vegetable oil
1 bunch green onions, trimmed and chopped 
5 cloves garlic, chopped
2 1/2 cups shredded cabbage
4 carrots, chopped
1/2 cup fresh cilantro, chopped

Place your shrimp into a large zip lock baggie along with the soy sauce, sesame seed oil, vinegar and ginger. Let marinate at least 30 minutes in fridge or longer. Place rinsed quinoa into a pot with vegetable or chicken broth and bring to a boil. Once a boil is reached turn the heat down to a simmer and cover with a lid for around 15 minutes or until all of the liquid is absorbed; set aside. Combine soy sauce, sugar and hot sauce in a small bowl and set aside. Mix together eggs with 1/4 teaspoon of salt. Heat cast iron skillet or wok over heat and add two tablespoons of oil and half of the onions. Pour in the eggs and cook swirling the eggs as you stir intermittently, until they have set, about 2 minutes. Transfer to a platter and set aside. Add your marinated shrimp and juice to hot pan and cook until pink and cooked; set aside. Add 2 tablespoons of oil to pan and add remaining onions and garlic. Cook stirring for a few seconds. Add cabbage and carrots and cook, stirring for about 3 minutes. Transfer to a platter. Add remaining 1 tablespoon of oil to the pan and add cooked quinoa. Stir for a few seconds and add soy sauce mixture. Add eggs, vegetables and shrimp. Before serving toss in fresh cilantro. Enjoy!

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