Contents of your meal kit:
shrimp
aromatic vegetable mix
quinoa
carrots
lettuce cups
onion & bell pepper mix
sweet & spicy sauce
sriracha dressing
toasted almonds
sliced green onion
Equipment needed: medium or large saucepan, baking sheet, medium nonstick skillet
Finishing steps:
- Preheat oven to 450.
- Heat a small amount of oil in a saucepan over med-high heat. Add aromatic vegetable mix and quinoa, cook 1 minute. Add enough water to cover the quinoa by ¼ inch, and bring to a boil. Once boiling, reduce heat to low, cover and simmer 15-20 minutes or until water is absorbed. Continue with the next steps while quinoa is cooking.
- On a foil lined baking sheet, toss carrots with olive oil, salt & pepper. Roast for 10 minutes then toss and roast another 5-10 minutes.
- Meanwhile, separate lettuce leaves, keeping each leaf in one piece. Wash and set aside to dry.
- When the quinoa is done, prepare the shrimp by removing the tails and slicing into small bite size pieces.
- Heat a small amount of oil in a nonstick skillet over med-high heat. Add onion & pepper and cook 1-2 minutes. Add shrimp and cook 1-2 minutes, then stir in the sweet & spicy sauce and cooked quinoa. Season with black pepper to taste, then transfer to a serving bowl.
- Drizzle the roasted carrots with the sriracha dressing before serving. At the table, fill lettuce cups with shrimp and quinoa mix, and then top with toasted almonds and green onion.