Shrimp and vegetable stir-fry with quinoa


  • 1 pound medium shrimp, peeled and deveined
  • 1 red bell pepper, seeded and sliced
  • 1 yellow bell pepper, seeded and sliced
  • 1 onion, sliced
  • 2 cups broccoli florets
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup uncooked quinoa
  • 2 cups low-sodium chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • 1/4 cup chopped green onions


  1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa and chicken or vegetable broth. Bring to a boil, then reduce the heat and let simmer, covered, for 15-20 minutes or until the liquid is absorbed and the quinoa is tender.
  2. In a small bowl, whisk together the soy sauce, honey, and cornstarch.
  3. Heat the olive oil in a large skillet or wok over high heat. Add the sliced onion and cook for 1-2 minutes, stirring occasionally. Add the sliced bell peppers, broccoli, garlic, and ginger, and stir-fry for another 2-3 minutes.
  4. Add the shrimp to the skillet and cook for 2-3 minutes or until they turn pink and are cooked through.
  5. Pour the soy sauce mixture into the skillet and stir until the sauce thickens, about 1-2 minutes.
  6. To serve, divide the cooked quinoa among four plates and top with the shrimp and vegetable stir-fry. Garnish with chopped green onions.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

  • 380 calories
  • 30g protein
  • 56g carbohydrates
  • 5g fat
  • 7g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.