Shrimp and Chicken Quinoa Teriyaki

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Nutritional Info
  • 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

View full nutritional breakdown of Shrimp and Chicken Quinoa Teriyaki calories by ingredient
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Number of Servings: 2


    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)


Add teriyaki sauce to bowl with shrimp and chicken. Allow to marinade.
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.

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