- 2 tbsp canola oil
- 3/4 lb frozen shrimp, defrosted
- 3 cloves garlic, chopped
- 1 chopped red pepper
- 1 cup asparagus cut into bit size pieces
- 1/2 cup shelled edamame
- 3 tbsp Ponzu sauce
- 1 egg and 2 egg whites whisked together
- 2 cups quinoa cooked in water
- Sriracha sauce
Cook quinoa in water. Bring 2 cups of water and 1 cup dry quinoa to a boil. Cover and cook for about 15 minutes or until tender.
In a large non-stick frying pan, heat the oil on medium heat. Add the shrimp and garlic. Add pepper, asparagus and edamame. Cook for a few minutes until vegetables start to wilt. Add Ponzu sauce and cook for 10 minutes or until the vegetables are tender. Move all ingredients to one side of the pan.
Scramble the eggs and egg whites. Cook in the pan. Add the cooked quinoa and mix all ingredients together. Add Sriracha and Ponzu sauce to taste.