Stir-Fried Shrimp and Peas with Quinoa
Instructions
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COOK quinoa according to package directions. Fluff with fork.
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COMBINE hoisin, broth, cornstarch, garlic, sesame oil and gingerroot in small bowl.
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HEAT 2 tablespoons canola oil in large skillet or wok over medium-high heat. Stir-fry shrimp 2 to 3 minutes or until opaque. Remove from skillet.
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ADD remaining canola oil to skillet. Stir-fry carrots, onions, yellow pepper and peas just until tender. Stir in hoisin mixture. Bring to boil. Reduce to simmer. Cook until sauce thickens, stirring occasionally, about 1 to 2 minutes. Stir in shrimp and quinoa.
Ingredients
- 2 cups cooked truRoots® Organic Quinoa (1/2 cup uncooked)
- 1/3 cup hoisin sauce
- 3/4 cup chicken broth
- 1 tablespoon cornstarch
- 2 teaspoons minced garlic
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh gingerroot
- 1/4 cup canola oil, divided
- 1 pound large raw shrimp, peeled and deviened (16/20 ct.)
- 1 cup thinly sliced carrots
- 1 cup thinly sliced yellow onion
- 1 cup thinly sliced yellow pepper strips
- 1 cup frozen green peas, thawed
- 3 green onions, halved and sliced into 2-inch pieces
Instructions
-
COOK quinoa according to package directions. Fluff with fork.
-
COMBINE hoisin, broth, cornstarch, garlic, sesame oil and gingerroot in small bowl.
-
HEAT 2 tablespoons canola oil in large skillet or wok over medium-high heat. Stir-fry shrimp 2 to 3 minutes or until opaque. Remove from skillet.
-
ADD remaining canola oil to skillet. Stir-fry carrots, onions, yellow pepper and peas just until tender. Stir in hoisin mixture. Bring to boil. Reduce to simmer. Cook until sauce thickens, stirring occasionally, about 1 to 2 minutes. Stir in shrimp and quinoa.
