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Quick Chicken & Shrimp Fried Quinoa

Prep: 5 min
Cook: 20 min
Total: 25 min

Ingredients for 5 servings:

  • spray avocado oil
  • 1lb raw chicken breast, chopped into 1-inch chunks
  • 1/2 raw jumbo shrimp, chopped into large chunks
  • 1 tablespoon avocado oil
  • 1/2 cup green onion
  • 1 tablespoon fresh garlic
  • 1 tablespoon fresh ginger
  • 3 cups cooked quinoa, cold (I used rainbow quinoa)
  • 2 eggs, lightly beaten
  • 1 cup frozen peas & carrots
  • 1 medium red bell pepper, diced
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon (black) sesame seeds


Step 1

Set a nonstick wok (skillet) on high heat. Once hot, lightly spray the skillet with a little avocado oil, then add ONLY the chicken. Let it sear/rest for 2 minutes without stirring so that it sears well on at least 1 side. Then continue to stir and add the shrimp. Allow the chicken and shrimp to rest for 1 minute, then continue stirring for 2 to 3 more minutes, or until both the chicken and shrimp are cooked through. Remove the chicken and shrimp from the skillet, set aside.

Step 2

Reduce the heat of the skillet to medium. Add avocado oil, garlic, ginger and green onions. Caramelize everything together until fragrant, about 2 to 3 minutes. Be careful not to burn the garlic.

Step 3

Increase the heat to medium-high.

Step 4

Add the cooked, COLD AND DRY quinoa to the skillet. Continue stirring to mix for 1 minute.

Step 5

Make a hole in the skillet using the spatula. Add the lightly beaten eggs to the hole in the skillet. Quickly stir and chop the eggs in the middle of the skillet, then fold everything together.

Step 6

As you stir, add the frozen peas and carrots along with the bell pepper. Stir.

Step 7

Add the soy sauce and fold everything together. Remove the skillet from the heat.

Step 8

Drizzle in the sesame oil and fold everything together one final time. Top with the sesame seeds, garnish and enjoy!