Haylie Pomroy’s Fast Metabolism Recipes

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

Serves 4


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


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.