Emily Alvers



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    Snappy Shrimp Quinoa

    Quinoa is a food so many people are hesitant to try. Maybe it's because pronouncing the name (KEEN-WA) doesn't seem natural to begin with. Don't let the name or the fact that it's practically hidden in most grocery stores scare you. It's in the same isle as the rice, by the way, and is well worth trying out. Quinoa has been around for centuries and was actually used by the Incas for the power and stamina it gave to their warriors. As far as grains go, this one cannot be beat. It is packed with protein, a complete amino acid profile (it contains ALL of the essential aminos), high in iron, calcium, magnesium and copper, not to mention high in fiber. Plus, it's completely gluten free, a savior for anyone with celiac disease or for those just looking to reduce the gluten overload that is common in the American diet. The next time you are tempted to make the same old brown rice, grab some quinoa instead and make this simple and nutritious recipe in a snap.

    1 cup whole grain quinoa (uncooked)
    1 lb. cleaned shrimp, tails removed
    1 Tbsp. sesame oil
    2 Tbsp. rice vinegar
    2 tsp. chopped garlic
    1/4 cup diced green onions
    1/4 cup chopped fresh cilantro
    1/2 cup diced yellow pepper
    sea salt & black pepper
    8 oz. sugar snap peas

    Step 1: In medium pot, make quinoa according to package directions.

    Step 2: In large skillet heat sesame oil and 2 Tbsp. rice vinegar. Add shrimp, garlic, green onions, cilantro and yellow pepper. Saute 3-5 minutes, turning shrimp until barely done on both sides.

    Step 4: Add cooked quinoa, salt and pepper to taste, and mix well. Pour into casserole dish. Steam sugar snap peas and arrange around border of casserole dish or stir into the mix. Makes 6 servings.

    Nutrition Facts (per 1 cup):
    233 calories
    5 g fat
    25 g carbs
    21 g protein
    6 g fiber
    3 g sugar

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