- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 545.2
- Total Fat: 15.9 g
- Cholesterol: 123.3 mg
- Sodium: 2,240.9 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 9.0 g
- Protein: 42.7 g
Shrimp and Chicken Quinoa TeriyakiSubmitted by: QUEENDARKLADY
Shrimp, cooked, 3.125 oz
Boneless Skinless Chicken Breast (frozen), 5.375 oz
Organic Quinoa, 0.5 cup
Soy Vay Veri Veri Teriyaki, 4 tbsp
House of Tsang, Wok Oil, 1 tbsp
Kikkoman Soy Sauce, 2 tbsp
garlic, minced in olive oil, 0.5 tsp
Giant Eagle Edamame Asian Blend, 4 Cups (1 12oz bag)
Prepare quinoa according to package directions.
Heat a skillet over medium-high heat. Add meats with sauce, stir, and cook over medium heat, stirring occasionally and adding water to keep from sticking/burning.
Put wok oil in another skillet over medium-high heat.
Add Edamame Mix to wok oil. Heat for a few minutes (stir chicken and shrimp).
Add Soy Sauce to Edamame Mix. Stir and cook down about half way, then add cooked quinoa.
Mix quinoa and vegetables until blended, then add chicken and shrimp mix with sauce.
Stir until combined, then serve imediately.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user QUEENDARKLADY.