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Sugar Snap Peas Shrimp and Quinoa Stir Fry

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4
Author: Amy Stafford

Ingredients

  • 1 cup sweet yellow onion diced (about 1/2 large onion)
  • 2 garlic cloves minced
  • 1 " piece of fresh ginger grated
  • 1 cup cleaned fresh sugar snap peas
  • 2 tablespoon red chili flakes less if you do not like spicy
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 2 eggs whipped
  • 1 pound of extra large shrimp peeled and deveined
  • 1/2 lime juice
  • 1 teaspoon honey
  • 2 teaspoon less sodium soy sauce
  • 2 scallions trimmed and green and white parts chopped
  • 1 tablespoon chia seeds
  • 1 cup of quinoa I used tri-colored mix
  • 1 1/2 cup of vegetable stock or chicken stock I used vegetable

Instructions

  • Start cooking quinoa
  • In a skillet over medium high heat or a wok add olive oil and cook eggs, scrambling.
  • Remove cooked eggs from pan and set aside.
  • Using same pan add sesame oil when heated add diced onion.
  • Use spoon to scrape up any egg piece on the bottom of pan.
  • Cook onion for 3-4 minutes until translucent.
  • Add ginger, garlic, and red pepper flakes. Stir to combine and cook 2-3 minutes.
  • Add shrimp and sugar snap peas and toss with ingredients to coat and evenly cook.
  • Flipping shrimp after 3-4 minutes.
  • Add lemon juice, honey and soy sauce. Stir to combine.
  • In a large serving bowl add Quinoa, Chia Seeds, Shrimp Mix and Eggs. Top with Diced scallion, toss and serve.