Shrimp & Quinoa Stir-fry

COPING BY COOKING: A QUARANTINE RECIPE SERIES

Here is Recipe #5! Remember: these ingredients and instructions are suggestions. I encourage you to be creative, use what you have, and make the adjustments that make sense for you. Measurements not included because I don't measure. 😍

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INGREDIENTS

Cooked Quinoa
Shrimp
Sesame Oil
Hoisin Sauce
Soya Sauce
Sambal Oelek
Broccoli
Mushrooms
Yellow Onions
Garlic
Sesame Seeds
Red Pepper Flakes
Chili Powder
Sea Salt

INSTRUCTIONS

STEP 1: Wash and peel shrimp. Peel garlic. Pat dry and add soya sauce, Hoisin sauce, minced garlic, red pepper flakes, chili powder, and sea salt. Mix together well and set aside for at least 30 minutes. I left it in the fridge overnight so longer works too.

STEP 2: Prepare vegetables: slice onions and mushrooms and cut broccoli. *Tip* A stir-fry is a great way to use up veggies in your fridge but especially the ones that are starting to wilt.

STEP 3: Turn on the stove and heat up the pan. Add sesame oil followed by the onions. Sauté onions until they start to get some colour.

STEP 4: Add the broccoli and mushrooms. Sprinkle chili powder on top of the vegetables. Add Sambal Oelek and mix all together.

STEP 5: Sauté the vegetables for a few more minutes and then remove from the pan.

STEP 6: In the same pan add the marinated shrimp.

STEP 7: Sauté for a few minutes and then remove from the pan. Note they will be going back in the pan after so you don't want to overcook them. *Tip* Perfectly cooked shrimp usually end up in a "c" shape.

STEP 8: Add cooked quinoa to the pan and sauté for a few minutes. Add some Hoisin sauce and mix together.

STEP 9: Add the cooked vegetables and shrimp to the pan. Mix all together and taste test. Add more red pepper flakes and chili powder if needed.

STEP 10: Add to a bowl. Drizzle extra Hoisin sauce on top and garnish with sesame seeds.

STEP 11: Eat and enjoy!