01/12/2024
INGREDIENTS
1 cup (250 mL) uncooked quinoa, rinsed
1½ cups (375 mL) low-sodium chicken broth
1 small broccoli head
1 carrot, peeled
6 green onions
3 tbsp (45 mL) vegetable oil, divided
1 lb. (450 g) uncooked medium (41–50) shrimp, peeled, deveined and tails removed
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) black pepper
4 garlic cloves, pressed
⅛ tsp (0.5 mL) red pepper flakes
3 eggs
¼ cup (50 mL) low-sodium soy sauce
1 tbsp (15 mL) sesame oil
½ tsp (2 mL) fresh grated ginger
DIRECTIONS
Add the rinsed quinoa and broth to the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH, for 10 minutes. Let it stand, covered, for 5 minutes. Remove the lid and let the quinoa cool.
Remove the broccoli florets from the stem and peel the stem. Use the Quick Prep Food Grater fitted with the slicing blade to slice the carrot, broccoli stem, and broccoli florets. Finely slice the green onions with the 8" (20‑cm) Chef’s Knife, keeping the green tops and whites separated.
Heat 1 tbsp (15 mL) of the oil in the Stainless Steel Nonstick Wok over medium-high heat for 3–5 minutes. Season the shrimp with ⅛ tsp (0.5 mL) of the salt and the black pepper and cook for 2 minutes, stirring frequently. Remove the shrimp from the wok.
Heat the remaining oil in the wok. Add the sliced broccoli and carrot, whites of the green onion, and the remaining salt to the wok and stir-fry for 3 minutes. Stir in the garlic and red pepper flakes and move the veggies to one side of the wok. Add the eggs to the other side and scramble until cooked (see photo in cook's tips).
Add the cooked quinoa and shrimp to the wok. Combine the soy sauce, sesame oil, ginger, and greens of the onions into a small bowl. Pour the mixture on top of the quinoa and stir until well combined and fragrant.
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