Craving a salad but need something that will keep you feeling energized for hours? Thanks to the powerhouse of proteins from the quinoa, shrimp, and edamame, this recipe will do the trick.
Recipe courtesy of Andrea Bemis, chef/writer of Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
Craving a salad but need something that will keep you feeling energized for hours? Thanks to the powerhouse of proteins from the quinoa, shrimp, and edamame, this recipe will do the trick.
Recipe courtesy of Andrea Bemis, chef/writer of
Dishing Up The Dirt and owner of Tumbleweed Farm, in Hood River, OR.
1 cup uncooked quinoa
1 Tbsp. sesame oil, for cooking
4 scallions, white and light-green parts, sliced thin
1/2 lb. shrimp, peeled and deveined
1 cup sugar snap peas, chopped
2 Tbsp. low-sodium tamari sauce
2 Tbsp. water
1 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
1/4 tsp. fresh ginger, grated
1 clove of garlic, minced
1/8 tsp. red pepper flakes
1 cup red cabbage, shredded
1 cup carrots, shredded
1 cup shelled and cooked edamame
1/4 cup cilantro, chopped
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