• In a large saucepan, combine 2 c quinoa with 4 c chicken broth. Bring to a boil and let simmer for 15 minutes or until quinoa is no longer watery
• In a large skillet, heat olive oil and cook the shrimp until opaque - seasoning with salt and pepper as desired.
• In another large skillet, heat 1-2 T olive oil and saute onion, carrots and broccoli for 5 minutes or until tender. Add the minced garlic and saute for another 2 minutes.
• While vegetables are sauteing, combine soy sauce ingredients into a small saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes.
• Combine the quinoa, shrimp, vegetables, and soy sauce into one large saucepan on high heat. Add the frozen peas and create a well in the middle of the pan.
• Add the eggs and allow to cook. Once the eggs are cooked through reduce the heat and stir entire mixture together.

Freezing Instructions

• Allow the shrimp fried quinoa to cool. Place leftovers in airtight casserole dish or freezer quarts.