Shrimp Stir-Fry with Mixed Vegetables and Quinoa

Ingredients

• Shrimp, peeled and deveined 5 oz
• Mixed stir-fry vegetables (broccoli, snap peas, carrots) 1 cup
• Quinoa, cooked 1/2 cup
• Olive oil 1 tbsp
• Soy sauce (low sodium) 1 tbsp

Method

1. Prepare Ingredients. Rinse the shrimp under cold water and pat them dry with paper towels. Measure out the mixed vegetables and cooked quinoa. Have the olive oil and soy sauce ready.
   Tip: Dry shrimp well to ensure they sear nicely instead of steaming.
2. Heat the Pan. Place a large non-stick skillet or wok over medium-high heat. Add the olive oil and let it warm until shimmering but not smoking, about 1 minute.
   Tip: Use a high smoke point oil like olive oil for stir-frying.
3. Cook the Shrimp. Add the shrimp to the hot pan in a single layer. Let them cook without stirring for about 1.5 minutes to develop a slight sear. Then stir and cook for another 1.5 minutes until shrimp turn pink and opaque.
   Tip: Avoid overcrowding the pan to get a good sear on the shrimp.
4. Add Vegetables. Add the mixed vegetables to the pan with the shrimp. Stir-fry everything together for about 3-4 minutes until vegetables are tender-crisp and bright in color.
   Tip: Keep stirring frequently to cook vegetables evenly and prevent burning.
5. Add Soy Sauce. Pour the soy sauce over the shrimp and vegetables. Stir well to coat everything evenly. Cook for an additional 1 minute to let the flavors meld.
   Tip: Add soy sauce at the end to keep its fresh, salty flavor.
6. Serve with Quinoa. Spoon the cooked quinoa onto a plate or bowl. Top with the shrimp and vegetable stir-fry. Serve immediately while hot.
   Tip: Fluff the quinoa with a fork before serving for a light texture.

Pro tips

• If you don't have cooked quinoa ready, cook 1/4 cup dry quinoa with 1/2 cup water for about 15 minutes before starting the stir-fry.
• Use a wok or large skillet to allow enough space for quick, even cooking.