Stir-Fried Shrimp and Peas with Quinoa

Serves: 3 | Prep time: 30 mins | Cook Time: 20 mins

Ingredients

• 2 cups cooked TruRoots® Organic Quinoa (1/2 cup uncooked)

• 1/3 cup hoisin sauce

• 3/4 cup chicken broth

• 1 tablespoon cornstarch

• 2 teaspoons minced garlic

• 2 teaspoons sesame oil

• 1 teaspoon grated fresh gingerroot

• 1/4 cup canola oil, divided

• 1 pound large raw shrimp, peeled and deveined (16/20 ct.)

• 1 cup thinly sliced carrots

• 1 cup thinly sliced yellow onion

• 1 cup thinly sliced yellow pepper strips

• 1 cup frozen green peas, thawed

• 3 green onions, halved and sliced into 2-inch pieces

Instructions

• COOK quinoa according to package directions. Fluff with fork.

• COMBINE hoisin, broth, cornstarch, garlic, sesame oil and gingerroot in small bowl.

• HEAT 2 tablespoons canola oil in large skillet or wok over medium-high heat. Stir-fry shrimp 2 to 3 minutes or until opaque. Remove from skillet.

• ADD remaining canola oil to skillet. Stir-fry carrots, onions, yellow pepper and peas just until tender. Stir in hoisin mixture. Bring to boil. Reduce to simmer. Cook until sauce thickens, stirring occasionally, about 1 to 2 minutes. Stir in shrimp and quinoa.