Sautéed Shrimp and Vegetable Stir-Fry with Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
A delicious and nutrient-dense stir-fry featuring succulent shrimp, crisp vegetables, and fluffy quinoa. This GLP-1 friendly meal is packed with protein, complex carbs, and fiber to keep you feeling full and satisfied.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup quinoa, dry, uncooked
- 2 medium bell peppers, sliced
- 2 cups broccoli florets, fresh
- 1 cup snow peas, trimmed
- 3 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp green onions, sliced
- 1 tbsp sesame seeds
Instructions
- 1
1. Cook the quinoa according to package instructions. Fluff with a fork and set aside.
- 2
2. In a large skillet or wok, heat 1 tsp of sesame oil over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until opaque and cooked through. Remove the shrimp from the pan and set aside.
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