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Serves: 8-9

Prep and cook time: 30 Minutes


Prep bin:

  • 2 cups quinoa
  • 6 cloves garlic


  • 2 lbs. small peeled and deveined, tail-off shrimp

Pull out same day:

  • 1/2 cup soy sauce or coconut aminos
  • 4 T brown sugar
  • 2 T toasted sesame oil
  • 2 T sweet chili sauce
  • 2 T cornstarch
  • 2 T avocado oil
  • 8 cups fresh or frozen veggies of choice. Examples:
    • snow peas
    • broccoli
    • asparagus
    • bell peppers
    • carrots
  • Sesame seeds

Note: You can substitute 2 T honey for the brown sugar. It will give a different taste, but still add the right amount of sweetness.


  1. Peel and mince garlic. Set aside.
  2. Place uncooked quinoa in a small pot. Add 4 cups of water and a dash of salt. Whisk to combine.
  3. Bring to a boil over med-high heat.
  4. Reduce to med-low and let simmer until water is completely absorbed, about 15 minutes. Remove from heat and turn off the burner. Set aside to cool.
  5. While the quinoa is cooking, work on the stir-fry.
  6. To a small bowl, add: garlic, 1/2 cup water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch. Whisk to combine.
  7. Add olive oil to a large skillet or wok and heat over medium.
  8. When the skillet is hot, add veggies. Cook, stirring occasionally, until veggies begin to soften.
  9. Add shrimp and continue cooking until pink and opaque.
  10. Add the soy sauce mixture. Continue cooking and stirring until the sauce has thickened and the veggies are tender.
  11. Remove from heat and top with sesame seeds.
  12. Serve stir-fry over quinoa.

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