Teriyaki Shrimp Quinoa 'Fried Rice'

Directions

• Step one

  Heat 12-inch (30 cm) nonstick skillet over medium-high heat. Add 1 teaspoon (5 mL) of oil and eggs to pan; cook and stir until scrambled. Remove eggs from pan to a large platter or baking dish. 

• Step two

  Return pan to heat and add 2 teaspoons (10 mL) oil and shrimp to skillet. Season shrimp with 1/4 teaspoon (2 g) salt. Cook until shrimp are pink, about 5 minutes. Remove shrimp to platter with eggs and carefully wipe skillet clean with paper towels. 

• Step three

  Return pan to heat and add 1 tablespoon oil (5 g), garlic and white parts of green onion; cook 30 seconds, until fragrant. Stir in zucchini and asparagus; cook until tender, about 4 minutes, stirring frequently. Season with remaining 1/4 teaspoon (2 g) salt. Remove vegetables to platter with eggs and shrimp. 

• Step four

  Return pan to heat and add remaining 1 tablespoon oil (15 mL) and cooked quinoa to skillet. Cook, undisturbed, 1 minute. Stir in 2 tablespoons (30 mL) teriyaki sauce and cook, undisturbed, 1 minute. Stir in cooked eggs, shrimp, vegetables, pineapple, carrot and remaining teriyaki sauce until everything is well coated. Remove from heat and garnish with green onion and cilantro. Serve.