Good morning! I hope y’all enjoyed the holiday weekend. It’s back to the regular grind now. I have a couple of posts this week that will help you add more greens into your diet without the traditional, boring salad. Green vegetables are useful in reducing the risk of cancer and heart disease. They are low in fat and HIGH in many nutrients such as fiber, folic acid, vitamin C, and a host of phytochemicals. Long story short…EAT YOUR GREENS.
1 lb shrimp (I prepped for a few days, so I cooked a full pound of shrimp.)
1/2 cup quinoa
1-2 cups spinach (or your favorite leafy greens–season & sauté for more flavor)
1/3 cup honey
1/3 cup teriyaki sauce
1 tbs garlic
2 tsp olive oil
- Whisk the honey, teriyaki sauce and garlic together in a bowl.
- Place shrimp in a large ziploc bag or tupperware. Pour 1/2 of the marinade mixture on top. Shake it up & allow the shrimp to marinate in the fridge for at least 15 minutes.
- Cook quinoa according to package instructions. Add soy or teriyaki sauce and seasonings to taste. Set aside.
- Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until no longer pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is done.
- Assemble shrimp, quinoa and spinach in bowl. Eat up!