Shrimp Quinoa Stir-Fry

Okay, I love this dish.  I have to post a weekly spotlight about quinoa soon, because it is SO nutritious.  Not to mention it doesn't take much to eat to make you full (ex: This recipe made 8 servings)! So low in fat and so high in everything under the sun that's good for you... sounds like my kinda dinner. Here's what you need:

1 c quinoa

2 c water

1 lb shrimp

1 onion

1 tsp freshly grated ginger

4 garlic cloves

2 eggs, lightly scrambled

1-2 Tbsp low-sodium soy sauce

2 Tbsp. oil

Cook quinoa the same way you would rice.  I poured the quinoa and water into a rice cooker, but if you don't have one, you can do the stove top method: Boil water, reduce to simmer, pour in quinoa, cover and simmer quinoa for about 15 minutes, until water is absorbed and quinoa is fluffy. Remove from heat and set aside. Hint: while the quinoa is cooking, you can:

Crush garlic with the flat side of a knife. This ruptures more of its cells, releasing more of it's medicinal properties, it also makes it easier to remove the skin.

Dice the onion.

Peel and grate the ginger.

Chop shrimp into one inch pieces.

Over low-medium heat, add oil to pan. Then add onion, garlic, and ginger. Stir for a  few minutes until onion starts to become soft and translucent. 

Add shrimp, stirring constantly until all the shrimp turns pink. Then add mixture to the quinoa. Set aside.

In another pan (or the same pan, who cares), add oil and eggs. Stir eggs constantly while chopping them up with your spatula to make small egg pieces.  When fully cooked, add to the quinoa mixture.

Add soy sauce and stir, then serve!

 (hint: you can also add peas for some color, I didn't have any)