Chicken & Shrimp Fried Quinoa
25 min494 kcal each
Fried rice made with cold quinoa: seared chicken and shrimp, egg, peas, carrots and pepper with ginger, garlic and spring onion. Twenty-five minutes, extra protein.
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Plan this recipeIngredients
for 4 servings- Avocado oil spray½ tsp
- Chicken breast, boneless and skinless454 g
- Raw shrimp, peeled227 g
- Avocado oil1 tbsp
- Spring onions50 g
- Garlic3 clove
- Fresh ginger1 tbsp
- Quinoa, cooked and chilled555 g
- Eggs2 piece
- Peas and carrots, frozen134 g
- Red bell pepper1 piece
- Low-sodium soy sauce2 tbsp
- Sesame oil1 tbsp
- Sesame seeds1 tbsp
Method
Prep 5 min · cook 20 min- Heat a non-stick wok over high heat, mist with oil and add the chicken; leave it 2 minutes to sear, then stir-fry until nearly cooked. Add the shrimp until pink, then tip everything out.
- Lower to medium, add the oil, garlic, ginger and spring onion and cook 2–3 minutes until fragrant without burning.
- Turn the heat to medium-high, add the cold quinoa and stir for a minute.
- Push it aside, scramble the eggs in the gap and fold them through.
- Add the frozen peas and carrots and the pepper, then the chicken, shrimp and soy sauce; toss and take off the heat.
- Drizzle with the sesame oil and scatter with sesame seeds.
- Keeps 4 days in the fridge. Reheat in a hot pan or microwave for 2 minutes.
Nutrition
per servingCal
494
Protein
44g
Carbs
39g
Fat
18g
Of 3g of sugar per serving, 0g is added sugar.
Of 18g of fat per serving, 3.3g is saturated.
