Sizzling Vietnamese Gluten-Free Shrimp & Quinoa Stir Fry

Allergens

Shellfish (Shrimp)

Ingredients

• 1 cup quinoa (gluten
• free)
• 2 cups water
• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green onion, thinly sliced
• 1/4 cup cilantro leaves, chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tsp red pepper flakes
• Salt and black pepper to taste

Instructions

1. Rinse quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and has absorbed all the water. Remove from heat and let it sit covered for another 5 minutes, then fluff with a fork.
2. In a small bowl, whisk together fish sauce, lime juice, sugar, red pepper flakes, salt, and black pepper to create a marinade. Set aside.
3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium high heat. Add the shrimp and cook for about 2 minutes per side until they turn pink and are no longer translucent. Remove from the pan and set aside.
4. In the same skillet, add another tbsp of vegetable oil. Sauté garlic for about 30 seconds or until fragrant. Add in the bell peppers and cook for 2 3 minutes until they begin to soften.
5. Return the cooked shrimp to the pan and add in the cooked quinoa, green onions, and half of the chopped cilantro. Pour the marinade over the ingredients in the skillet, stirring well to combine. Cook for an additional 2 3 minutes until heated through and the flavors meld together.
6. Taste and adjust seasoning if necessary. Transfer the dish to a serving plate, garnish with the remaining cilantro leaves, and serve immediately.

Chef’s Insight

To truly capture the essence of Vietnamese cuisine, focus on balancing flavors and textures in this dish. The contrast between tender shrimp, crunchy bell peppers, and fluffy quinoa creates a satisfying mouthfeel.

Notes

The dish can be prepared in advance and reheated, although the quinoa may become less tender. - For a low-carb option, replace quinoa with cauliflower rice.