IN THE KITCHEN today we are making another fasting recipe. As I've said before in past posts, I've been working hard to get some summery non-soup recipes in my line up. This is one I just came up with and we all seemed to enjoy it.
Since not everyone in my house likes quinoa, I also made steamed rice to accompany our stir fry. If you are not familiar with cooking quinoa, don't let it intimidate you. It's so easy and quick, if you and your family like it, it will soon become a staple. Quinoa, pronounced /keen:wa/, is actually cereal and not a grain, like most people think. It is extremely healthy and one of few foods that is a complete protein in itself. Many folks are concerned about their low intake of protein during the fast and I have to say if you like quinoa at all, it's your best choice! It's very versatile and I use it in place of rice all the time. It really picks up any flavors you add to it, since it has such a mild flavor of its own.
For today's dish, I used 1 cup of quinoa to 2 cups of water. I usually rinse my quinoa in a fine mesh strainer and then toss it into a dry frying pan. I saute it for a good minute or two and then add boiling or hot water. I usually add my seasonings at this time. For this dish I added about 1 tsp of Mushroom Ultimate Seasoning. Once the water and seasoning are in, I stir to make sure it's evenly dispersed and then cover the pan and reduce to a simmer for about 15 to 20 minutes then fluff with a folk. Done!
Next I took the shrimp and whatever veggies I had on hand. For today's dish I used 1 medium onion, 1 cup sliced mushrooms, 2 cups broccoli florets, 1 red bell pepper. I also cleaned my shrimp by taking off the tails and sprinkling with salt, just a pinch or two. I mix the salt into the shrimp and then gave them a good rinse. The salt helps to kill any bacteria that may have developed during the thawing process.
I also saute my veggies in stages since not all veggies have the same cooking time. First I cook my onions. Once they are soft I add my mushrooms, then brocolli and then peppers last. Since the shrimp just take a minute or so I add them last. During the sauting of the veggies. I added about 1/4 cup of teriyaki sauce I had on had and as things began to get to dry I added a splash or two of water. Once the shrimp are lightly pink you're done!
Here's a recap of your ingredient list:
1 cup quinoa 2 cups water or stock
1 tsp seasoning
1 lb raw shrimp 1 medium onion sliced thin
1 cup mushrooms sliced 2 cups brocolli florets
1 red bell pepper sliced 1/4 or to taste teriyaki sauce