also good with water chestnuts for added crunch
Onions, raw, 1 cup, chopped
Apricots, fresh, 12 apricot
*Balsamic Vinegar, 8 tbsp
Shrimp, cooked, 8 oz
*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup
**Flax Seed Meal (ground flax), 8 tbsp
Garlic, 2 tsp
*Soy Sauce, .25 cup
Pepper, black, 1 dash
salt, 1 dash
EVOO, 1 tablespoon
raw cashews, 1/2 cup

if you don't have fresh apricots you can use dried or preserves but you may want to recalculate as it will change the carbs a bit

Bring 2 cups of water to boil in sauce pan add a dash of salt, 1 cup quinoa and 1/2 cup flax. Allow the water to come back to a boil and then turn heat down to medium low.

While quinoa porridge is cooking, slice 1/2 onion and 2 bell peppers. Set bell pepper aside for salad. Carmelize onion in 1 tablespoon EVOO in saute pan till golden brown and slightly see through then add shrimp and cook till pink. Then add balsamic, garlic, pepper and apricots. Let simmer for 5 -10 minutes stirring occasionally to reduce the 1/2 cup balsamic slightly then add 1/4 cup soy sauce to deglaze. Lastly, stir in 1/2 the cashews and spoon over quinoa porridge

Mix green bell peppers, remaining cashews and baby romaine then spoon remaining amount of sauce over salad.


Serving Size: Makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SMBRYCE1.

 

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