Here are the ingredients:
1 cup quinoa
3 tbs grated ginger
2 cups of vegetable broth
Shrimp and Veggies:
3 tbs Sesame Oil
1 bag of preservative free shrimp (To avoid a headache: NO sodium tripolyphosphate or sulfites! Check your label and with your store to make sure what you are eating is without preservative.)
1/2 cup grated carrots
1 head of broccoli
10 green onions (remember migrainuers can eat these leeks and shallots, but not onion)
3 cloves garlic
I poured out 2 cups of vegetable broth
and prepared the ginger by cutting off a piece and removing the skin.
I grated the ginger into the vegetable broth.
In a medium saucepan, I combined the ginger broth with 1 cup of Quinoa on high heat to bring to a boil.
Once boiling, I covered and let simmer until broth was gone (about 15 minutes).
While the ginger quinoa is cooking you can start prepping your shrimp (pulling the tails off) and veggies (cutting and cleaning).
I prepped the green onion and broccoli.
Now, I get out the secret ingredient, Pure Sesame Oil.
I coated the bottom of the wok in Sesame Oil and turned on low heat.
I added the shrimp first and then my prepped veggies.
If you were wondering where the carrots came from...they were purchased prepped:)
Once all ingredients were added, I stirred them together coating them in the sesame oil and then covered the wok, leaving it on low heat.
Wow, I almost forgot the garlic!
I chopped 3 cloves of garlic and added to the wok.
It takes about 15 minutes on low heat to completely cook the shrimp.
The quinoa should look like this when fully cooked.
Ahh, and the shrimp is cooked!
Yummy stir fry shrimp without soy, teriyaki, or any other migraine inducing product!