Ingredients
1cupwhite quinoa
2cupswater
12ozshrimpmedium, peeled and deveined
6tspolive oildivided
salt
1½cupsfrozen peas and carrots
½cupedamameshelled
¾cupgreen onionschopped
3garlic clovesminced
2tspgingerpeeled and finely minced
4large eggs
2tbspsoy sauceor to taste
2tbspmirin
2tspsesame oil
¼cupcilantrochopped
Preparation
Cook the quinoa according to directions on package in water.
Drain excess liquid and set aside.
Heat 2 teaspoons of oil in a 12-inch, deep non-stick skillet or non-stick wok over medium-high heat.
Add the shrimp, season lightly with salt and cook, tossing occasionally for 2 minutes until the shrimp are opaque and just cooked through.
Transfer the shrimp to a plate.
Add 2 teaspoons of oil to the skillet.
Toss in the peas and carrots, edamame, green onions, garlic and ginger, then saute 3 minutes.
Push the vegetables over to one side of the pan, then add the remaining 2 teaspoons of oil to the opposite side of the pan.
Add in the eggs, then cook and scramble until they are just set.
Add the quinoa and shrimp to the skillet.
Drizzle in soy sauce, mirin and sesame oil.
Cook and toss for 2 to 3 minutes until the liquid has evaporated.
Toss in the cilantro, serve warm, and enjoy!
