1 pound 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
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.