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
cups uncooked quinoa
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
In 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.
Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package.
Meanwhile, remove shrimp from marinade; reserve marinade. Stir water and cornstarch into remaining marinade; set aside.
Heat 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.
Stir marinade mixture into shrimp mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with quinoa.
Instant brown rice is ready in about 10 minutes and has double the fiber compared to instant white rice.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.