Orange-Ginger Shrimp with Tuscan Quinoa

Ingredients: (yields 4 servings)

For the shrimp:

• 1 pound peeled white shrimp

• 1/2 cup Soy Vay Orange Ginger Marinade

• 1 Tbsp Kikkoman Teriyaki Marinade and Sauce

• 1 Tbsp Sesame Seeds

• 1 Tbsp Extra Virgin Olive Oil

For the Quinoa:

• 1 cup dry Tri-colored Quinoa

• 2 garlic cloves, minced

• 1/4 cup white beans

• 1/4 cup mushrooms, chopped

• 1/4 cup kale, chopped

• 1/2 Tbsp Kikkoman Teriyaki Marinade and Sauce

• 1 Tbsp Extra Virgin Olive Oil

• salt and pepper to taste

Instructions:

1. Make sure all shrimp is peeled and tailed are removed.

2. Place shrimp in a large gallon, Ziploc bag and add in the Soy Vay orange marinade and the Kikkoman teriyaki sauce.

3. Shake bag to ensure all shrimp is evenly coated and place in fridge.

4. While shrimp is marinading, place medium pot over medium-high heat and add in 2 cups of water and the quinoa.

5. Bring to a boil. Once boiling, reduce heat to medium-low heat, cover pot, and simmer until all water is absorbed.

6. Remove cooked quinoa from pot and set aside.

7. Place medium sauce pan over medium-high heat and add extra virgin olive oil.

8. Saute the garlic, mushrooms, kale, and white beans until mushrooms begin to cook through.

9. Add the quinoa to the pan, along with the teriyaki sauce and stir until combined. Remove from heat once all ingredients are evenly combined and warmed.

10. Now for the shrimp - place medium sauce pan over medium-high heat and add the extra virgin olive oil. Saute shrimp until it turns pink and no longer raw.

11. Sprinkle sesame seeds evenly onto the cooked shrimp.

12. Place the quinoa on a plate and top with the cooked shrimp. Enjoy!

Nutrition Facts: 1 serving - about 1/4 pound shrimp and 1/2 cup cooked quinoa

Calories: 363

Protein: 31g

Carbohydrates: 41g

Fiber: 4g

Fat: 8g

Great source of Iron, Potassium, Calcium, and Vitamin A!