NUTRITION

SERVINGS

INGREDIENTS

6 oz Shrimp

0.25 cup Quinoa

1 cup Vegetable broth

1 cup Asparagus

0.5 cup Edamame

0.5 tbsp Avocado oil

0.5 tsp Sesame oil

1 tbsp Ginger

3 cloves Garlic

2 tbsp Tamari

0.25 tsp Red pepper flakes

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the quinoa thoroughly in a fine-mesh strainer and set aside.

• 2

  In a large pot or deep skillet, heat the avocado oil over medium heat.

• 3

  Add the minced ginger and garlic, sautéing for 1 minute until fragrant.

• 4

  Add the dry quinoa to the pot and toast for 2 minutes, stirring frequently.

• 5

  Pour in the vegetable broth and tamari, then add the red pepper flakes, sea salt, and black pepper.

• 6

  Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 10 minutes.

• 7

  While the quinoa simmers, trim the woody ends off the asparagus and cut into 2-inch pieces.

• 8

  After 10 minutes, quickly uncover the pot and layer the shrimp, asparagus, and shelled edamame on top of the quinoa.

• 9

  Replace the lid immediately and continue to cook on low for another 5 to 7 minutes, or until the shrimp are pink and opaque and the liquid is fully absorbed.

• 10

  Remove from heat and let the pot sit, covered, for 2 minutes to finish steaming.

• 11

  Drizzle with sesame oil and fluff with a fork to combine the ingredients.

• 12

  Garnish with sliced green onions and serve immediately.