4 Servings 25 min Cook
1 Cup Quinoa
2 Cup Water
1 Tbsp Organic Virgin Coconut Oil
16 Oz Shrimp
1 Dash Salt
1 Dash Pepper
1/2 Cup chopped Onions
1 Cloves, minced Garlic
1 Tsp Ginger Root
4 Cup Mixed Vegetables
2 Tbsp Soy Sauce
1 Tsp Sesame Oil
1/2 Tbsp Chili Sauce
3 Egg Organic, Cage-Free, Omega-3 Grade A Large Brown Eggs
0 Sprigs Fresh Cilantro
2 Tsp Sauce, Hot Chile, Sriracha
Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan.
Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender.
Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork.
Refrigerate until cool.
This step can be done the day before
Heat ½ tablespoon coconut oil in a large non-stick skillet over medium high heat.
Add in shrimp, season with a little salt and pepper and stir constantly while cooking for 2-3 minutes or until shrimp are cooked through.
Place cooked shrimp on a plate and set aside
Add remaining coconut oil into the same skillet.
Sauté onion, garlic, and ginger until fragrant, about 4-5 minutes.
Add the frozen veggies and cook until heated through.
Add in cooked quinoa and shrimp then add in tamari, sesame oil, and chili sauce.
Cook and stir until evenly coated, about 2 minutes.
Make a well in the center of the quinoa mixture.
Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2-3 minutes.
Divide the dish between 4 plates and garish with cilantro and a little sriracha, if using.