Naturally Gluten-Free Meals
SHRIMP & ASPARAGUS STIR FRY
With Quinoa - Serves 4
INGREDIENTS
1 tbs Coconut Aminos
1 tbs fresh Lemon Juice
2 tbs fresh Parsley, chopped
1 1/2 tsp Toasted Sesame Oil
2 Garlic Cloves, minced
1/4 bunch Asparagus, chopped
3/4 lb Shrimp, raw, peeled & deveined
INSTRUCTIONS
Thaw shrimp if frozen. Mix aminos, lemon juice &
parsley in small bowl, set aside. Heat oil in large skillet and add garlic and
cook for a minute until golden. Add asparagus and cook for about 4 minutes. Add
shrimp and stir in aminos and lemon mixture. Cook for 3 to 4 minutes more until
shrimp becomes opaque/pink.
NOTE: Always read labels carefully
Quinoa
3/4 cup Quinoa
1 1/2 cups Water (or Vegetable Broth)
Squeeze of Lemon Juice and Olive Oil
Any fresh Herbs, chopped
Place quinoa into a fine-mesh strainer and rinse well under cool running water. Drain well and set aside. In a medium saucepan bring water to boiling. Slowly add the rinsed quinoa to the water and return to boiling. Cover the pan, lower the heat to medium-low, and simmer about 15 minutes or until the quinoa is tender. Fluff the quinoa with a fork and add lemon juice, olive oil and herbs.
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