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