Fast, healthy, delicious…what more could you want from a weekday dinner? Here’s a shrimp and quinoa dish that has an Asian flair to it.
Cook 1/2 cup quinoa as directed and set aside.
In a large pan over medium-high heat, heat 1 tablespoon oil and cook 10 oz. of peeled, deveined shrimp until opaque, about three minutes, and set aside.
Return pan to medium-high and add 1 tablespoon olive oil to cook 1/4 cup each of chopped carrots, red bell pepper, and red onion, along with 1 minced garlic clove. Cook until the vegetables are soft, about three minutes.
Add remaining quinoa and shrimp to the pan, along with 2 teaspoons of low-sodium soy sauce, 1 teaspoon of toasted sesame oil, 1 teaspoon of rice vinegar and 1/4 teaspoon of ground ginger.
Cook, stirring until hot for about three minutes. Top with 1 tablespoon of peanuts and sliced scallions.
