Updated Apr 7, 2017Chatelaine
small onion, finely chopped
frozen mixed vegetables, such as carrots, peas and corn, thawed
1/2 340-g pkg
frozen raw peeled small shrimp, thawed (2 cups)
lime, cut into wedges
- COOK quinoa in a medium saucepan, following package directions, 15 to 17 min. Spread on a baking sheet to cool slightly.
- HEAT oil in a large non-stick frying pan over medium-high. Add onion and cook until softened, 3 min. Add vegetables and cook, stirring, for 3 min. Add shrimp and cook until they turn pink, 2 to 3 min. Add eggs, stirring constantly to scramble, until cooked. Stir in fish sauce, chili-garlic sauce, lime juice, sesame oil and salt, then quinoa. Remove from heat. Sprinkle with chopped chives. Serve with lime wedges.
NutritionCalories 287, Protein 17 g, Carbohydrates 34 g, Fat 9 g, Fibre 5 g, Sodium 638 mg. Excellent source of folate
Chatelaine Quickies: Shrimp and Feta Linguine