Shrimp Stir Fry with Mixed Vegetables and Quinoa

Ingredients

• shrimp 5 oz
• mixed stir-fry vegetables 1 cup
• cooked quinoa 1/2 cup
• olive oil 1 tsp
• soy sauce 1 tsp

Method

1. Prepare Ingredients. Make sure your shrimp is peeled and deveined. If you haven't cooked quinoa yet, rinse 1/4 cup dry quinoa under cold water and cook it according to package instructions (usually 1 part quinoa to 2 parts water, bring to boil, then simmer covered for 15 minutes). Measure out 1 cup of mixed vegetables.
   Tip: Cooking quinoa ahead saves time; you can store leftovers in the fridge.
2. Heat the Pan. Place a non-stick skillet or wok on medium-high heat. Add 1 teaspoon olive oil and allow it to heat until shimmering but not smoking.
   Tip: Use a spatula to spread the oil evenly across the pan.
3. Cook the Shrimp. Add the shrimp to the hot pan in a single layer. Cook for about 2 minutes on one side until they turn pink and start to curl, then flip and cook another 1-2 minutes until fully opaque and cooked through.
   Tip: Do not overcrowd the pan; cook in batches if necessary to avoid steaming.
4. Add Vegetables. Add the mixed vegetables to the pan with the shrimp. Stir frequently and cook for 3-4 minutes until the vegetables are tender-crisp.
   Tip: Keep stirring to prevent sticking and ensure even cooking.
5. Add Soy Sauce and Combine. Drizzle 1 teaspoon of soy sauce over the shrimp and vegetables. Stir well to coat everything evenly. Remove the pan from heat once the soy sauce is absorbed.
   Tip: Taste and add a little more soy sauce if you prefer stronger flavor.
6. Serve with Quinoa. Place the cooked quinoa on a plate or bowl. Top with the shrimp and vegetable stir fry. Serve immediately while hot.
   Tip: Garnish with chopped green onions or sesame seeds if desired.

Pro tips

• Use fresh or thawed shrimp for best texture and flavor.
• If you want extra flavor, add minced garlic or ginger in step 2 before cooking shrimp.