cheaper and quicker than ordering Chinese. Serves 4.
1 pound raw shrimp (any size but the smaller ones are easier to work with)
1 tbs olive oil
salt and pepper to taste
4 cloves minced garlic
1/2 onion, diced
12 ounces frozen vegetable mix (carrots, corn, peas)
1/2 cup water
1/2 cup low-sodium soy sauce
2 cups uncooked quinoa
2 scrambled eggs
In a large skillet, cook shrimp in olive oil, salt, and pepper until pink - about 2 minutes on each side.
Remove shrimp from pan. Add garlic and onion, and saute until onion is translucent. In the meantime, scramble the eggs in a separate pan.
Add vegetables, water, quinoa, and soy sauce. Bring to a boil. Simmer 15-20 minutes or until the quinoa absorbs most of the liquid.
Add eggs and shrimp back to the pan. Stir to combine.