3.28.2014

foodie fridays

[image source]

How delicious does this look? I got this recipe from this dear gal, Sammy. Check out her blog here.




Servings: 6


Nutrition Breakdown Per Serving (Approx.):
198 calories
4.8g fat
31.6g carbs
13.4g protein
What you will need:

1 cup dry quinoa
3 medium carrots, chopped
15 asparagus spears, chopped
1/2 large red onion, chopped
2 bell peppers, chopped
4 white mushrooms, chopped
1/2- 15.25oz can of corn
1 tbsp. sesame oil
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground cumin
2 tsp. minced garlic, 4 cloves
1/3 cup Liquid Aminos, or low-sodium soy sauce
8 oz. wild caught shrimp, peeled & deveined
Directions:
Rinse and cook the quinoa according to the package. Once cooked, leave covered and set aside.
Place a large pan over medium heat. Add the oil and heat for just a few moments before adding the carrots. Once the carrots are added, cover and allow to cook for 2-3 minutes or until they have somewhat softened. Add the remaining chopped vegetables, minced garlic, and seasonings, stirring every few minutes to evenly cook. Add the shrimp, cover, and allow to cook for 3-4 minutes. Slowly stir in the cooked quinoa and liquid aminos/soy sauce. Cook until the onions are translucent and the shrimp has cooked through.
Enjoy!
 
 

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