Traditional Chinese fried rice is delicious, but has little nutrition and is packed with calories and fat.  My version of quinoa “fried” rice is outstanding and super healthy.  I’ve added finely diced eggplant, morsels of shrimp and edamame.  This makes a complete one-dish meal.  You can use baby cocktail cooked shrimp instead of cooking the larger variety.

Makes 6 servings.

1 cup quinoa
1 ½ cups water
2 tsp vegetable oil
1 cup diced onion
3 cups diced, peeled eggplant
1 ½ tsp minced garlic
2 tsp minced ginger root
12 oz diced shrimp
1 cup shelled edamame
1 cup grated carrot
3 Tbsp light soy sauce
1 Tbsp sesame oil
1/3 cup diced green onions

1. Bring quinoa and water to a boil.  Cover and simmer for 15 minutes.
2. Meanwhile, in a large heated skillet, add oil, onion and eggplant and sauté for 10 minutes, just until eggplant is tender.  Add garlic, ginger and shrimp and sauté for 3 minutes just until shrimp is cooked.
3. Add edamame, carrot, soy sauce, sesame oil, quinoa and green onions.  Mix well.

Nutritional Information per Serving
Calories 268
Carbohydrates 29g
Fibre 4.7g
Protein 21g
Fat 7.2g
Saturated Fat 0.8g
Cholesterol 111mg
Sodium 443mg

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