Shrimp & Veggie Quinoa

1 cup uncooked Quinoa
2 cups fat free, low sodium chicken broth
2 cups cut up broccoli
2 cups cut up cauliflower
1/2 medium onion sliced really thin
2-3 garlic cloves roughly chopped
1 Tbs plus 1 tsp olive oil
20 medium raw shrimp

Cook the quinoa in the chicken broth as directed on package (when broth is boiling add quinoa and simmer on med heat covered for 15 min - fluff with fork, cover and let sit for 15 min). While quinoa is cooking cut up all of the vegetables (broccoli, cauliflower, onion & garlic) and saute in large fry pan with 1 Tbs olive oil until they are browned really good (almost charred). Take out of pan and set aside. In the same fry pan put 1 tsp olive oil and saute shrimp until they are just done (if shrimp are not peeled - peel before cooking). Add vegetables back into pan with shrimp. When quinoa is done - add to pan with vegetables and stir to combine. If veggies/shrimp cooled down too much heat until just warm.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PKGRANDMA.