Fried rice is one of my favorite take out items. I can’t imagine it’s that great for you so why not put a healthy quick on it and make it at home. I made this “fried rice” with quinoa and lots of veggies. Feel free to use any vegetables you like or have on hand. This can also be made with chicken or any other kind of protein. Enjoy!
Shrimp, cleaned and deveined, chopped into bite size pieces
1 cup cooked quinoa
3 scallions, diced
1/2 white onion, diced
1-2 garlic cloves, chopped
2 stalks of celery or bok choy, chopped
1-2 tsp sesame oil
1 carrot, diced
salt & pepper
A few tbsp soy sauce (to taste)
1/2 tbsp sriracha sauce (more for a spicier kick)
1 tbsp sesame seeds (optional)
Seasonings are optional. Fresh cilantro would work well. I have a Chinese dried seasoning blend that I use
Add sesame and vegetable oil to a wok and turn to high heat
Add onion and scallions to the hot pan and saute for 1-2 minutes
Add your egg to the middle of the pan, season with salt and pepper
Add the garlic and the rest of veggies and saute for 2-3 minutes.
Add the shrimp, season with salt and pepper and fresh ginger. Then immediately add the quinoa. (the shrimp will only need 3-5 minutes to cook)
Anyone who knows me, knows I’m obsessed with tacos. At work, we make weekly Friday visits to the taco truck. Thinking about the endless possibilities of what you can put in a taco makes my mouth water. I’ve made quite a few versions of tacos over the last year but Kyle and I agree, tonight’s tacos were incredible. It doesn’t get much better than this!
Shrimp (I always keep frozen uncooked shrimp in the freezer which is a great protein to have on hand)
Corn Tacos (I highly recommend the yellow corn and whole wheat tortillas I found at Whole Foods. They made this dish! See photo at the end.)
Grilled poblano pepper (I used a grill pan because I sadly don’t have a grill)
Fresh Chopped Cilantro
1 can Yellow Corn
1/2 Red Onion
1/2 can Black Beans
Salt & Pepper
Red Wine Vinegar (I would recommend lime juice and lime zest but didn’t have any tonight)
Mexican cheese blend
Grill the poblano pepper, red onion and yellow corn. (I put the pepper on first, and then added the onion and corn to the grill pan with salt and pepper to give it a nice flavor).
While that is cooking, chop up a large amount of fresh cilantro and tomatoes. Put it in a mixing bowl with the black beans. When the pepper, onion and corn are done cooking (about 5-7 minutes), let cool and then add to the bowl. Add salt and pepper and a splash of red wine vinegar (or fresh lime juice).
Put a flat pan on the stove on medium to high heat. Lightly rub the end of a stick of butter on the pan to slightly coat it. Add shrimp with salt and fresh ground black pepper. Cook on each side for roughly 2 minutes. Don’t over cook the shrimp or it will get chewy.
When the shrimp is done, heat up the tacos on the same flat pan. Plate with a bit of Mexican cheese, shrimp and salsa.
Kyle loves this easy to make shrimp pasta! Feel free to substitute arugula with spinach if you prefer.
Makes 3-4 servings
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Pasta of your choice (I usually use whole wheat penne)
Garlic (2-3 cloves)
Salt & Pepper
Red Pepper Flakes (as much as you want!)
Chicken Broth (1/2 a cup or so) and/or white wine
Put pot of boiling water on for pasta.
Add olive oil to saute pan and add shallots, garlic and red pepper flakes. Pour in chicken broth.
Add shrimp and season with salt and pepper. place tomatoes in pan and cook for another minute. (Using the chicken broth rather than more olive oil will keep this meal figure friendly!) Then add al dente pasta to the pan and incorporate.
Add a few bunches of arugula and mix together with low heat for a minute or two. After everything has combined serve with parmesan cheese on top!