Ingredients

• 4 garlic cloves, minced
• 1 ½ Tbsp. canola oil
• 1 lb. uncooked medium shrimp, peeled and deveined
• 2 cups fresh snow peas
• ½ cup thinly sliced red bell pepper
• ½ cup thinly sliced yellow bell pepper
• ½ cup sliced onions
• 1 Tbsp. dried basil
• 1 Tbsp. dried parsley
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ cup low-sodium chicken broth
• 3 cups cooked quinoa

Directions

In a large skillet, saute garlic in oil until tender. Add the shrimp, peas, peppers, onions, basil, parsley, salt and pepper. Stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth; cook 1 minute longer or until heated through. Serve with quinoa.

Nutrition Facts per Serving (1 cup shrimp and vegetable mixture with ¾ cup quinoa): 370 calories, 11g fat, 200mg cholesterol, 580mg sodium, 37g carbohydrates, 6g fiber, 31g protein