Shrimp & Quinoa Stir Fry

Fresh, zesty and packed with crunch, this speedy stir fry puts a fun twist on a healthy classic

Serves 4

Ingredients:

4.6 oz. (130g) quinoa,

uncooked

1 tbsp. sesame oil

10 fl oz. (300ml) low sodium

chicken broth

1 tsp. sesame oil

1 onion, diced

1 carrot, shredded

3.5 oz. (100g) green peas

¼ tsp. ground ginger

2 tsp. garlic, minced

1 lb. (450g) cooked shrimp

1 egg + 2 egg whites, whisked

together

2 tbsp. tamari sauce

Method:

Place a large pot over medium-high heat, add 1 tablespoon of

sesame oil and the quinoa. Cook for 2-3 minutes then add the

chicken broth and bring to a boil. Cover the pot with a lid and

reduce the heat to low. Cook for 15-20 minutes.

Place a second large pot over medium-high heat, add 1 teaspoon

of sesame oil with the onion, carrots, green peas, ginger and garlic.

Sauté for 3 minutes until the vegetables are heated through. Add

the shrimp to the pan and cook for an additional 1-2 minutes until

they are warmed through.

Fluff the quinoa with a fork and add it to the pan of vegetables.

Add the whisked eggs and quickly stir everything together until all

of the quinoa is nicely coated with the egg mixture.

Finally stir through the tamari sauce and serve immediately.