Prep and cook time: 30 Minutes
- 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
- bell peppers
- 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.
- Peel and mince garlic. Set aside.
- Place uncooked quinoa in a small pot. Add 4 cups of water and a dash of salt. Whisk to combine.
- Bring to a boil over med-high heat.
- 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.
- While the quinoa is cooking, work on the stir-fry.
- To a small bowl, add: garlic, 1/2 cup water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch. Whisk to combine.
- Add olive oil to a large skillet or wok and heat over medium.
- When the skillet is hot, add veggies. Cook, stirring occasionally, until veggies begin to soften.
- Add shrimp and continue cooking until pink and opaque.
- Add the soy sauce mixture. Continue cooking and stirring until the sauce has thickened and the veggies are tender.
- Remove from heat and top with sesame seeds.
- Serve stir-fry over quinoa.