Haylie Pomroy's Shrimp and Veggie Stir-Fry with Quinoa Pasta

By miss5elements

Shrimp and Veggie Stir-Fry with Quinoa Pasta (Phase 3)

Ingredients

• 2 tbsp olive oil
• 1/2 cup chopped red onion
• 3 tsp crushed garlic
• 12 to 14 asparagus stalks, trimmed and chopped
• 1 1/2 to 2 cups quartered Brussels sprouts
• 3 tsp chopped cilantro
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 2 heads baby bok choy, bottoms removed
• 1 lb extra-large cooked shrimp
• 2 cups cooked quinoa fusilli, warm or wild rice

Details

Servings 1
Adapted from doctoroz.com

Preparation

Step 1

Heat the olive oil in a large nonstick skillet. Stir-fry the onion for 4 minutes over medium heat. Add the garlic and sauté for another minute. Add the asparagus, sprouts, cilantro, red pepper flakes and sea salt. Stir-fry until the vegetables are crisp-tender.

Add the bok choy and shrimp and continue to cook on medium-high heat until the shrimp is heated through.

Serve over quinoa pasta or wild rice.

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