Stir Fry Vegetable Shrimp Quinoa

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Quinoa:

1 cup quinoa

1 garlic clove, crushed

2 cups vegetable broth

extra virgin olive oil

Sea salt and black pepper to taste

Bring broth to a rolling boil, add quinoa and garlic. Drizzle two tablespoons of olive oil and stir to combine. Season with sea salt and black pepper and reduce heat to low. Put the lid on and simmer until all the liquid is absorbed and quinoa is cooked but still firm to bite (al dente) about 15 - 20 minutes. Turn heat off and leave lid on.

Content: 

2 garlic cloves, crushed

3 large carrots, sliced thinly

1 large white onion, peel and chopped

3 tablespoons fresh parsley, chopped (optional)

1 cup cherry tomatoes

1 bunch broccoli, cut into small pieces

3 tablespoons capers

1 lb medium shrimp, devein and peel

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on medium heat, add three tablespoons of olive oil. When hot, add carrots, onions, and garlic. Sauté until soft. Add tomatoes and shrimp, sautéing a further 4 minutes or until shrimp turns pink. Add Quinoa and stir well to combine. Add parsley and capers. Season with sea salt and black pepper. Drizzle extra olive oil on top and serve hot with a crispy salad of your choice.

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