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Stir-Fried Shrimp and Peas with Quinoa

Instructions

  • COOK quinoa according to package directions. Fluff with fork.

  • COMBINE hoisin, broth, cornstarch, garlic, sesame oil and gingerroot in small bowl.

  • HEAT 2 tablespoons canola oil in large skillet or wok over medium-high heat. Stir-fry shrimp 2 to 3 minutes or until opaque. Remove from skillet.

  • ADD remaining canola oil to skillet. Stir-fry carrots, onions, yellow pepper and peas just until tender. Stir in hoisin mixture. Bring to boil. Reduce to simmer. Cook until sauce thickens, stirring occasionally, about 1 to 2 minutes. Stir in shrimp and quinoa.

Yields:
Yields: 2 to 3 servings
Prep Time:
Prep Time: 30 Min
Cook Time:
Cook Time: 20 Min

Ingredients

  • 2 cups cooked truRoots® Organic Quinoa
  • 1/3 cup hoisin sauce
  • 3/4 cup chicken broth
  • 1 tbsp. cornstarch
  • 2 tsps. minced garlic
  • 2 tsps. sesame oil
  • 1 tsp. grated fresh gingerroot
  • 1/4 cup canola oil, divided
  • 1 lb. large raw shrimp, peeled and deviened (16/20 ct.)
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced yellow onion
  • 1 cup thinly sliced yellow pepper strips
  • 1 cup frozen green peas, thawed
  • 3 green onions, halved and sliced into 2-inch pieces

Instructions

  • COOK quinoa according to package directions. Fluff with fork.

  • COMBINE hoisin, broth, cornstarch, garlic, sesame oil and gingerroot in small bowl.

  • HEAT 2 tablespoons canola oil in large skillet or wok over medium-high heat. Stir-fry shrimp 2 to 3 minutes or until opaque. Remove from skillet.

  • ADD remaining canola oil to skillet. Stir-fry carrots, onions, yellow pepper and peas just until tender. Stir in hoisin mixture. Bring to boil. Reduce to simmer. Cook until sauce thickens, stirring occasionally, about 1 to 2 minutes. Stir in shrimp and quinoa.

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