3/4 cup quinoa uncooked 1 tablespoon sesame oil Coupons 1-1/3 cup low sodium chicken broth 1 teaspoon sesame oil 3/4 cup yellow onion, diced 1 cup carrots, julienned or shredded 1 cup snow peas, halved 1/4 teaspoon ground ginger or 1/2 teasppon freshly grated ginger 2 teaspoon garlic, minced 1 lb. cooked shrimp 1 egg + 2 egg white, whisked together 2 tablespoons Kikkoman Soy Sauce
In a kettle over medium-high heat, add 1 Tbsp. sesame oil and quiona. Cook for 2-3 minutes then add the chicken broth and bring to a boil. Cover the pan and reduce heat to low. Cook for 15-20 minutes, checking after 15 minutes until the quinoa is sprouted. (Don't check the quinoa any sooner or you will let the steam escape that it needs to cook.)
Meanwhile, when the quinoa has about 5 minutes left to cook, in a large saute pan over medium-high heat, add one teaspoon sesame oil with the onion, carrots, peas, ginger and garlic. Saute for 3 minutes until the vegetables are heated through, but still crisp. Add the shrimp to the pan and cook for an additional 1-2 minutes until they are heated.
Fluff the quinoa with a fork and add it to the pan of vegetables. Add the whisked eggs and quickly stir everything together until all of the quinoa is nicely coated with the egg mixture.
Finish the dish off by adding the soy sauce and give a quick stir so everything is well coated. Serve immediately with a bottle of Kikkoman Soy Sauce on the table for your guests to add extra sauce to their liking!