So the picture of this recipe is not so great, but the taste is delicious! I guess I need to work on my food picture taking.... any tips would be helpful. However, try the recipe and you will be pleasantly surprised!1/4 c. rice wine vinegar
2 Tbsp. Apricot preserves
2 Tbsp. olive oil
2 garlic cloves, minced
1/2 tsp reduced sodium soy sauce
1/4 tsp salt
1/4 tsp pepper
1 c. water
1 package garlic flavored quinoa (or use regular quinoa)
1 3/4 cup broccoli, carrots and water chestnuts chopped (I didn't have carrots or water chestnuts, so I used mushrooms and brussel sprouts. I also used frozen veggies, steamed them in the microwave and then added them)
1 1/4 lbs of shrimp (I used on bag of medium shrimp that was on sale, use whatever you can get cheaply)
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
Combine the first eight ingredients in a small bowl.
In a sauce pan on the stove combine the water and the quinoa. Bring to a boil, reduce the heat and simmer for 12-15 minutes or until the water is completely absorbed.
While the quinoa is cooking, put the shrimp on a cookie sheet. Sprinkle with 1 Tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Roast in a 400 degree oven for 8-10 minutes until pink.
Remove the quinoa from the heat, add the vegetables, shrimp and dressing.
Serve warm and enjoy!
If you had a grill you could also grill the shrimp, but since I don't I had to bake them... if you grill them, let me know please!
