Shrimp Fried Quinoa Bowl
Prep: 10 minutes
Cook: 20 minutes • Serves: 4
1 cup PICS frozen peas and carrots
PICS nonstick cooking spray
1 cup thawed salad shrimp
1 tablespoon PICS less-sodium soy sauce
1/2 teaspoon PICS garlic powder
1/4 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
4 PICS large eggs
Thinly sliced green onions and/or sesame seeds for garnish (optional)
1.Cook quinoa as label directs. Makes about 3 cups quinoa.
2.In small microwave-safe bowl, cook frozen peas and carrots in microwave oven as label directs.
3.Heat large skillet over medium-high heat; spray with cooking spray. Add shrimp and cooked quinoa; cook 3 minutes or until heated through, stirring occasionally. Add soy sauce, garlic powder, salt and pepper; cook 1 minute, stirring occasionally. Fold in peas and carrots; cook 1 minute or until heated through, stirring occasionally. Makes about 4 cups shrimp mixture.
4.Heat large nonstick skillet over medium-high heat; spray with cooking spray. Add eggs; cook 3 minutes or to desired doneness. Makes 4 eggs.
5.Divide shrimp mixture into 4 bowls; top with eggs and garnish with onions and/or sesame seeds, if desired.
Approximate nutritional values per serving (1 bowl):
342 Calories, 14g Fat (3g Saturated), 239mg Cholesterol, 541mg Sodium,
36g Carbohydrates, 4g Fiber, 2g Sugars, 0g Added Sugars, 19g Protein