Contents of your meal kit:
shrimp
aromatic vegetable mix
quinoa
carrots
baby romaine
scallion
onion & bell pepper mix
sweet & spicy sauce
spicy sesame dressing
toasted almonds
Cookware needed: medium or large saucepan, baking sheet, medium or large 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 ΒΌ-inch, and bring to a boil. Once boiling, reduce heat to low, cover and simmer 10-15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork. 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. Thinly slice scallion. Prepare the shrimp by removing the tails and cutting into bite size pieces.
- When quinoa is done, 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 spicy sesame dressing before serving. At the table, fill lettuce cups with shrimp and quinoa mix, and then top with toasted almonds and green onion.