Shrimp & Vegetable Quinoa Fried Rice

Shrimp and Veggie Fried Quinoa |Gluten-Free | Queen of Quinoa

It’s been a while since I posted a quinoa recipe. It feels like I’m depriving you or something. Like I’m not doing my job.

But to be honest, it isn’t that I’m not eating it (because I eat quinoa practically everyday), it’s more that admittedly, I’ve been a little lazy.

Instead of whipping up fun, new quinoa recipes, we’ve been by having rerun dinners lately. And by rerun dinners, I mean that we’ve been turning to some our of favorites, like Korean Bibimbap and Summer Squash & Currant Quinoa Salad and Cajun Quinoa Stuffed Cabbage, not brainstorming and creating like we should be.

So enough was enough. It was time to push myself out of that little rut and come up with something new and delicious for you.

Shrimp and Veggie Fried Quinoa |Gluten-Free | Queen of Quinoa

And since I love all things Asian flavored, it only made sense.Why not convert a classic totally unhealthy Chinese dish and turn it healthy? That seemed easy enough. So here it is, my healthified version of shrimp fried rice.

Here’s what we did to make this dish healthier:

    • We used quinoa in place of the rice
    • We used fresh, garden veggies rather than the frozen ones you can buy in bags
    • We opted for sauteing in water over oil
    • We used organic, low-sodium gluten-free soy sauce

The result was totally delicious and so much more enjoyable than the fattening, sodium loaded crap meal you get in a box.

Shrimp & Vegetable Quinoa Fried Rice
prep time

cook time

total time


recipe type: Entree
serves: 2

  • 1½ cups cooked quinoa
  • ⅓ pound shrimp, peeled & deveined
  • 1 cup snow peas, chopped into 1″ pieces
  • 1 large bell pepper, chopped into bite sized pieces
  • 1 cup mushrooms, sliced
  • ½ cup onion, diced
  • 2 garlic cloves, minced
  • 2 eggs, beaten
  • 2 tablespoons organic, reduced sodium, gluten-free soy sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon black pepper
  • 1 teaspoon chili garlic sauce (optional)
  • Water for sauteing

  1. Spray a pan, over medium heat, with non-stick cooking spray. Add the eggs and swirl them around to cover the bottom of the pan. Cook until the edges begin to peel of the pan, about 1 – 2 minutes, and flip, cooking for 1 minute longer. Transfer to a cutting board and cut into bite sized pieces. Let cool.
  2. Return the pan to the stove and add the vegetables and garlic. Add a splash of water (about 2 tablespoons) and toss. Continue to cook until the vegetables have softened, adding water as needed, 5 – 6 minutes.
  3. While the veggies are cooking, heat a small saute pan over medium heat. Spray with non-stick cooking spray (or water) and add the shrimp. Cook 2 – 3 minutes per side until they’re cooked through.
  4. Add the shrimp & quinoa to the vegetables and toss to combine. Stir in the soy sauce, spices and chili sauce and cook for another 2 – 3 minutes. Add the egg and stir to combine.
  5. Serve immediately and enjoy!

gluten-free | dairy-free | sugar-free | nut free


This post was shared on: Gluten-Free Wednesdays, Allergy-Free Wednesdays

About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Asian, Entrees, International Cuisine, Quinoa, Recipe Index, Seafood and tagged , . Bookmark the permalink.

7 Responses to Shrimp & Vegetable Quinoa Fried Rice

  1. Julia says:

    You have a cute name for your blog – I really like it! I also have a lot of quinoa in my pantry so maybe I’ll be stopping by your blog sometimes on how to use it :).
    Julia recently posted..White chocolate bread pudding with whiskey cream sauceMy Profile

  2. Chris Jennings says:

    Hello! Started following you on Pinterest. I also have substituted Quinoa instead of rice. I hv reflux/GERD/Barretts…ugh; therefore I have changes so many things. I love Chia also. The Quinoa is so much easier to digest. I am making soup and love it instead of noodles!!!! Keep up the good work, so much appreciated. Yes, cute name!!! Have Good Day!!!

  3. Erica says:

    YUM! I bring this to school all the time and it always gets me through track practice! I like to put sausage patties and egg whites and a ton of spinach in mine! Here’s my recipe :

  4. Pingback: 6 Months Into A Gluten-Free Lifestyle…

  5. Pingback: My Fashion Chronicles – 5 Fabulous Quinoa Recipes

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