Add something colorful to your family’s Asian cuisine night! Serve stir fried shrimp and vegetables with quinoa – a hearty meal.
- oz uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
- cup teriyaki marinade
- 1 1/2
- cups uncooked quinoa
- cup water SAVE $
- tablespoon cornstarch
- tablespoon canola oil
- medium carrot, sliced (1/2 cup)
- cups fresh snow pea pods, strings removed, cut in half
- cups sliced fresh mushrooms (about 5 oz)
- tablespoon sesame seed, toasted
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1In 8-inch square (2-quart) glass baking dish, place shrimp. Pour teriyaki marinade over shrimp. Cover and refrigerate at least 1 hour but no longer than 2 hours.
2Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package.
3Meanwhile, remove shrimp from marinade; reserve marinade. Stir water and cornstarch into remaining marinade; set aside.
4Heat wok or 10-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side. Add carrot; cook and stir 1 minute. Add shrimp, pea pods and mushrooms; cook and stir 3 to 5 minutes or until shrimp are pink and vegetables are crisp-tender.
5Stir marinade mixture into shrimp mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with quinoa.