Shrimp Quinoa "Fried Rice" with Asparagus & English Peas

Shrimp Quinoa "Fried Rice"

with Asparagus & English Peas

2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

You can forget about tipping the delivery guy! In this update of a take-out classic, you’ll use beautiful, fresh vegetables and swap out rice for naturally nutty quinoa. The result is a bright, healthier, more flavorful version of “fried rice” you can make at home. This recipe also features asparagus and English peas, signs that spring has officially arrived.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
fresh
ingredients
Shrimp Quinoa "Fried Rice" with Asparagus & English Peas
Title
  • 3 Scallions
  • 2 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 bunch Cilantro
  • 1 Carrot
  • ½ bunch Asparagus
  • ¼ lb English Peas
  • 1 cup White Quinoa
  • 10 oz Peeled, Deveined Shrimp
  • 2 Tbsps Mirin
  • 2 Tbsps Soy Sauce
  • 2 tsps Sesame Oil
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sambal Oelek
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the scallions, separating the white botoms and green tops. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems. Peel and small dice the carrot. Trim off and discard the woody bottom ends of the asparagus; slice the asparagus into 1-inch pieces on an angle. Shell the peas.
Cook the quinoa:
2 Cook the quinoa:
Once the pot of water is boiling, add the quinoa and cook 15 to 17 minutes, or until tender. Remove from heat, drain thoroughly and set aside.
Cook the shrimp:
3 Cook the shrimp:
While the quinoa is cooking, pat the shrimp dry and season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned shrimp and cook, stirring frequently, 2 to 3 minutes, or until opaque and cooked through. Transfer the cooked shrimp to a plate and wipe out the pan.
Cook the vegetables:
4 Cook the vegetables:
In the same pan used to cook the shrimp, heat 2 teaspoons of oil on medium until hot. Add the carrot and peas and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables start to soften. Stir in the garlic, ginger, white parts of the scallions and asparagus. Season with salt and pepper and cook, stirring frequently, 1 to 2 minutes, or until fragrant and the asparagus is slightly softened.
Add the shrimp, quinoa & sauces:
5 Add the shrimp, quinoa & sauces:
To the pan of vegetables, add the cooked quinoa, cooked shrimp and half of the green parts of the scallions; stir to combine. Continue stirring and add the mirin, soy sauce, sesame oil, half of the hoisin and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 4 minutes, or until any moisture has evaporated and everything is crisped. (If the mixture starts to stick to the bottom of the pan, use a spatula to scrape off any crispy bits.)
Plate your dish:
6 Plate your dish:
Divide the quinoa “fried rice” between 2 dishes. Garnish with the cilantro, remaining green parts of the scallions and remaining hoisin sauce. Enjoy!

Tips from Home Chefs

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Shrimp Quinoa "Fried Rice"

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the scallions, separating the white botoms and green tops. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems. Peel and small dice the carrot. Trim off and discard the woody bottom ends of the asparagus; slice the asparagus into 1-inch pieces on an angle. Shell the peas.
2 Cook the quinoa:
Once the pot of water is boiling, add the quinoa and cook 15 to 17 minutes, or until tender. Remove from heat, drain thoroughly and set aside.
Cook the quinoa:
Cook the shrimp:
3 Cook the shrimp:
While the quinoa is cooking, pat the shrimp dry and season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned shrimp and cook, stirring frequently, 2 to 3 minutes, or until opaque and cooked through. Transfer the cooked shrimp to a plate and wipe out the pan.
4 Cook the vegetables:
In the same pan used to cook the shrimp, heat 2 teaspoons of oil on medium until hot. Add the carrot and peas and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables start to soften. Stir in the garlic, ginger, white parts of the scallions and asparagus. Season with salt and pepper and cook, stirring frequently, 1 to 2 minutes, or until fragrant and the asparagus is slightly softened.
Cook the vegetables:
Add the shrimp, quinoa & sauces:
5 Add the shrimp, quinoa & sauces:
To the pan of vegetables, add the cooked quinoa, cooked shrimp and half of the green parts of the scallions; stir to combine. Continue stirring and add the mirin, soy sauce, sesame oil, half of the hoisin and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 4 minutes, or until any moisture has evaporated and everything is crisped. (If the mixture starts to stick to the bottom of the pan, use a spatula to scrape off any crispy bits.)
6 Plate your dish:
Divide the quinoa “fried rice” between 2 dishes. Garnish with the cilantro, remaining green parts of the scallions and remaining hoisin sauce. Enjoy!
Plate your dish:
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