This recipe is my take on a recipe in the T25 Nutrition Guide! For those who don’t know, every T25 DVD set comes with an eating plan as well; T25 isn’t just about the workout! So I took a look at the nutrition guide & I thought I’d add a little heat, spice and shrimp to one of the recipes. The great thing about quinoa is that it’s high in protein, is gluten-free and, when boiled and then toasted on a skillet, has a great crunch that’s reminiscent of fried rice! #healthyandyummy To pull this off, here’s what you’ll need:
3/4 cup of cooked quinoa
1/2 medium red bell pepper, finely chopped
4 tspns flaxseed
Kosher salt, to taste
Black pepper, to taste
1 tspn Curry powder
1-2 large egg whites
Dash of Moroccan seasoning (optional)
12 shrimp (out of the shell, raw & deveined)
2 large skillets
(Servings: Two patties)
1. Boil your quinoa and set aside to cool.
2. Dice your red peppers. Dice half of your shrimp, and leave the others whole. Add peppers and shrimp to a small bowl, then mix together with salt, pepper, curry & Moroccan seasoning.
3. Sautée the peppers and shrimp on your skillet so that the shrimp is cooked through and the red peppers are lightly browned. Set aside and allow to cool.
4. Set aside your six whole shrimp. They will sit on top of your quinoa patties.
5. In a large bowl, mix together the egg whites, quinoa, flaxseed, diced shrimp & diced roasted peppers. Add a pinch of salt to the mix.
6. Roll up the mixture into medium-sized balls, then place in a small cup and pat down into patties.
1. Heat a skillet to medium-high heat on your stovetop. Spray with a light cooking spray (I like Pam!)
2. Add your patties and let them sear on one side for 2-3minutes.
3. Flip over patties and brown on the other side for another 2-3 minutes. (Note: One of my patties fell apart when I flipped it! Sadness! 😦 It may have been because I didn’t use enough egg whites when I made the mixture in my mixing bowl. If this happens to you never fear! It may not look perfect, but it will still taste good! 😉 )
4. Move your patties to your plate. Top with your whole curry shrimp.
Here’s the final product as a “pattie” and as a “pile”. Was equally yummy!!
If you’re looking for veggies in this dish, be sure to sautee some spinach (you can use the same skillet that you sauteed the shrimp and peppers in for added flavor)! Loved making this recipe a little more CFC!! 😉 -CFC