This healthy dish makes two servings to share with your sweetie.
Spicy Shrimp With Quinoa
1 cup raw shrimp (fresh or frozen and defrosted)
1 cup quinoa
1 tablespoon olive oil
1 red onion, thinly sliced
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup yellow bell pepper
1/2 cup asparagus
1 cup spinach
1/2 cup diced tomatoes (fresh or canned )
½ teaspoon pepper
1 clove garlic, finely minced
½ cup low-sodium soy sauce
¼ cup balsamic vinegar
2-3 dashes hot sauce (optional)
Drizzle of soy sauce or lime wedge, to top
For the sauce: In a medium bowl, combine soy sauce, balsamic vinegar, pepper, garlic and hot sauce (optional). Stir until well blended and set aside.
For the quinoa: Combine 1 cup dry quinoa and 1 3/4 cup water in a pot. Bring to boil. Cover and simmer for 10 minutes, or until quinoa is cooked and tender.
Remove from heat and set aside.
For the shrimp: While the quinoa is cooking, heat 1 tablespoon olive oil in a frying pan over medium-high heat. Add peppers, asparagus and onions to the pan and cook for 3 minutes. Add the shrimp.
When the shrimp begin to turn pink, add the sauce to the pan and stir. Add the tomatoes and spinach. Continue to cook, stirring frequently, until the shrimp is cooked through.
Add quinoa and stir until well combined. Top with a drizzle of soy sauce or a squeeze of lime and enjoy.
• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or firstname.lastname@example.org, or visit www.mealslikemom.com.