Shrimp Fried Quinoa With Egg Whites

This easy twist on fried rice gets a protein boost from quinoa, egg whites and shrimp, making it a filling meal that will keep you full while satisfying your mid-week takeout cravings. For a quicker meal, use leftover quinoa from weekend meal prep for a one-pot dish that comes together in just minutes.

under 25 mins
lunch dinner
Updated on 6 January 2024

Ingredients for servings

    Shrimp Fried Quinoa with Egg Whites

  • 1 cup uncooked quinoa

  • 1 tbsp sesame oil

  • 1 small onion finely chopped

  • 1.5 cup broccoli florets

  • 1 bell pepper finely chopped

  • 1.5 cup snow peas

  • 1 tbsp chopped/grated fresh ginger

  • 1 chopped/grated garlic clove

  • 1 lb medium shrimp peeled

  • 2 tbsp low sodium soy sauce

  • 2 tbsp rice vinegar

  • 1 pinch red pepper flakes

  • 3 egg whites

  • green onions chopped, for garnish

Directions

  • Cook quinoa according to package directions, then set aside and allow to cool.

  • Heat the sesame oil in a large skillet or wok over medium-high heat. Add all the vegetables, ginger and garlic, and cook for 4–5 minutes, until the vegetables are tender.

  • Use a spatula to move the vegetables over to one side of the pan and add the shrimp to the empty pan space. Cook the shrimp for 3–4 minutes, stirring occasionally.

  • Add the quinoa, soy sauce, rice vinegar and red pepper flakes to the pan and stir to mix everything evenly.

  • Use a spatula to move everything over to one side of the pan and add the egg whites to the empty pan space. Scramble the egg whites until they’re fully cooked, then mix the scrambled egg white bits in with the rest of the mixture.

  • Garnish with chopped green onions and serve.

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