2 tbsp sesame oil
1 medium yellow onion, diced
1.5 cups uncooked quinoa
2 cloves minced garlic
⅓ cup GF soy sauce
2 cups raw shrimp
3 eggs, lightly beaten
2 ½ cups frozen peas/carrots mix
In a medium pot, bring 3 cups of water to a boil and add quinoa. Reduce heat to a simmer and cover for 15 minutes.
In a large saucepan or large pot, add sesame oil, garlic, and onions and cook over medium heat for 3 minutes.
Add shrimp, eggs, and 25g (2 tbsp) soy sauce; cook until shrimp is pink and eggs are fully cooked; continually stir.
Steam frozen veggies in the bag according to directions on the bag, then add to pot.
Gently fold cooked quinoa into the large pot, while adding the rest of the soy sauce.
Macro Count: 356 Calories 52.2 Carbs /7 Fat /19.3 Protein