Ingredients
4
4 servings
- •2 cups chicken broth
- •1 cup quinoa
- •1 tablespoon canola oil
- •1 bunch green onions, sliced
- •1 cup corn kernels
- •1 pound peeled and deveined shrimp
- •1 cup thawed frozen peas
- •1 tablespoon soy sauce, or to taste
- •1 teaspoon toasted sesame oil
- •½ cup chopped cilantro
Instructions
- Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes.
- While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes.
- Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.
Nutritional Facts
Per 4 servings
- Calories: 369
- Carbohydrate: 45g
- Fat: 9g
- Fiber: 8g
- Protein: 29g
- Sugar: 5g
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