Garlic Shrimp Stir-fry with Ginger Quinoa

Asian food can be difficult for the migrainuer due to fact the soy sauces, teriyaki sauces, onions, etc. can be triggers.  So, here is a yummy dish that can be served without a headache.

Here are the ingredients:
Ginger Quinoa:
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.

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I grated the ginger into the vegetable broth.

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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).

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While the ginger quinoa is cooking you can start prepping your shrimp (pulling the tails off) and veggies (cutting and cleaning). 

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I prepped the green onion and broccoli.

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Now, I get out the secret ingredient, Pure Sesame Oil.

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I coated the bottom of the wok in Sesame Oil and turned on low heat.

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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.

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Wow, I almost forgot the garlic!

I chopped 3 cloves of garlic and added to the wok.

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It takes about 15 minutes on low heat to completely cook the shrimp.

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The quinoa should look like this when fully cooked.

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Ahh, and the shrimp is cooked!

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Yummy stir fry shrimp without soy, teriyaki, or any other migraine inducing product!

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