Shrimp with Sweet Raisin Walnut Quinoa

In a bowl, mix together soy sauce, salt, brown sugar, mirin and ginger. Add shrimp into the bowl and marinate for at least 15 minutes.

Meanwhile, bring water (or chicken broth) and quinoa to boil in a saucepan over high heat. Turn down the heat to medium low and simmer for 20 minutes, checking occasionally to ensure the water hasn’t dried off sooner than expected. The quinoa is cooked when all the water has been absorbed and the spirals start to come off. When done remove it from the heat.

Stir honey, raisins and crumbled walnuts into the quinoa.

Heat oil in a wok or skillet over medium-high heat. Then pour in the shrimp with the marinade and stir-fry for 5 minutes, until the shrimp has turned pink. Remove the shrimp from the skillet with a slotted spoon and continue cooking the marinade until it has reduced into a syrup. Turn off the heat.

Add the shrimp back into the skillet to toss with the syrup and serve over quinoa.

Note: This recipe is gluten-free if you use gluten-free soy sauce.

Teriyaki Shrimp adapted from Tes At Home