So here it is May and I’ve yet to get back on a regular posting schedule. Heck, I’ve yet to get back on a regular cooking schedule for that matter. For some reason 2012 has been the year where getting-it-together has eluded me altogether. But I’m working on it.
I have a ton of personal projects that I’d like to post about here (I know, not necessarily cooking related, but home related) and a ton of recipes I’d like to work on and seem to be slacking on. Ok, Enough of the whining … time to actually post something.
This is something I came up with this evening when I had a fridge/freezer full of leftover bits and pieces and no plan. I needed a protein heavy dinner because I’m involved in the ADF 100 Days to Fitness & Health Challenge, but I didn’t have the time or inclination to go shopping. I have to tell you it turned out REALLY well. Sometimes flying by the seat of your pants works!
Here’s the recipe:
12 oz raw, tail on shrimp (I use the Kirkland frozen brand)
- 2 cups cooked quinoa
- 1 medium yellow onion, peeled and diced
- 1 medium zucchini, diced
- 2 cups chopped broccoli florets
- 2-3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp oil of your choice (I used coconut)
- 2 tbsp low sodium soy sauce
- 1 tbsp thai red chili sauce
Heat 1 tbsp of the oil in a large wok or saucepan. I used my cast iron skillet for this one.
Saute the onion until translucent, then add the garlic, broccoli, zucchini, and shrimp. Cook, stirring constantly until the shrimp is pink and begins to curl up on itself. Add the soy and thai red chili sauce and stir well.
Remove the shrimp/veggie mixture from the pan and set aside (being sure to scrape all the sauce out as well).
Add the remaining 1 tbsp of oil to the pan and then begin frying the quinoa. Once the quinoa is heated thru and beginning to brown on the edges, add the shrimp/veggie mixture, and the sauce and toss well.
Remove from heat, split into 3 or 4 servings, and top with the diced bell pepper. You can also top with chopped green onion or tomatoes if you want.
As written and divided into 3 servings:
Cals 402 | Fat 8.17g | Carbs 52.33g | Fiber 8.1g | Protein 31.27g