Stir-Fried Shrimp And Peas With Quinoa

• 2 cups truRoots Organic Quinoa cooked
• 1/3 cup hoisin sauce
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 2 teaspoons minced garlic
• 2 teaspoons sesame oil
• 1 teaspoon gingerroot grated fresh
• 1/4 cup canola oil divided
• 1 pound raw shrimp large, peeled and deviened, 16/20 ct.
• 1 cup sliced carrots thinly
• 1 cup yellow onion thinly sliced
• 1 cup yellow pepper strips thinly sliced
• 1 cup frozen green peas thawed
• 3 green onions halved and sliced into 2-inch pieces

1. COOK quinoa according to package directions. Fluff with fork.
2. COMBINE hoisin, broth, cornstarch, garlic, sesame oil and gingerroot in small bowl.
3. HEAT 2 tablespoons canola oil in large skillet or wok over medium-high heat. Stir-fry shrimp 2 to 3 minutes or until opaque. Remove from skillet.
4. ADD remaining canola oil to skillet. Stir-fry carrots, onions, yellow pepper and peas just until tender. Stir in hoisin mixture. Bring to boil. Reduce to simmer. Cook until sauce thickens, stirring occasionally, about 1 to 2 minutes. Stir in shrimp and quinoa.

quinoa, hoisin sauce, chicken broth, cornstarch, garlic, sesame oil, gingerroot, canola oil, shrimp, carrots, yellow onion, yellow pepper, frozen green peas thawed, green onions

Taken from www.yummly.com/recipe/Stir-fried-Shrimp-and-Peas-with-Quinoa-2662927 (may not work)