Asparagus & shrimp stir-fry over Quinoa

By Cgold3854

Stir-frying is the perfect way to cook asparagus, keeping it tender and vibrant green. Serve the stir-fry over quinoa instead of rice for more protein.
Per serving : 360 calories, 30 g protein, 31 g carbohydrate, 13 g fat ( 1 g saturated fat ), 170 mg cholesterol, 6 g fiber, 4 g sugar, 417 mg sodium. Calories from fat : 32 %.

Ingredients

• 2 tbsp low-sodium soy sauce
• 2 tsp rice vinegar
• 2 tsp dark sesame oil
• 1 tbsp peeled, grated ginger
• 4 tsp canola oil, divided
• 1 small onion, sliced
• 2 cloves garlic, minced
• 8 oz asparagus , trimmed and cut into 1-inch pieces
• 1 lb shrimp, peeled
• 1 pint red and/or yellow cherry tomatoes, halved
• 2 tbsp toasted sesame seeds
• Dash of crushed red pepper
• 2 cups cooked quinoa
• 2 scallions, thinly sliced

Preparation

Step 1

DIRECTIONS :
1. In a small bowl, combine first 4 ingredients and set aside.

2. Heat a large nonstick skillet or wok over medium-high heat, and then coat the pan with 2 tsp canola oil. Add onion, garlic, and asparagus and sauté 5 minutes, stirring frequently. Remove veggies from pan and cover with foil to keep warm.

3. Place remaining 2 tsp of oil in pan. Add shrimp and sauté 3 minutes or until pink, stirring occasionally.

4. Return asparagus mixture to pan, along with cherry tomatoes, sesame seeds, and red pepper. Pour in soy sauce mixture and sauté 3 minutes to heat.

5. Serve over hot quinoa and garnish with scallions.