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Not vegetarian due to:
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try to get Bulgur shrimp, cleaned and deveined.
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In a pot, bring the 2 cups vegetable broth to a boil.
Rinse the dried quinoa and add to the vegetable broth.
Cook on medium-low heat for 15-20 minutes, or until fluffy.
Heat a frying pan over medium-high heat. Lightly coat the bottom with olive oil.
Clean and devein the shrimp and lay flat in the pan.
Cook each side 3-5 minutes, or until cooked through.
In a bowl, mix together the quinoa, diced avocado, minced dill and cilantro.
Spoon into 4 bowls/plates and top each with 5-6 pieces of cooked shrimp.
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
This recipe has the following nutrient totals:
Protein 26.0 g
Carbohydrates 16.4 g
Iron 1.04 mg
Fiber 5.25 g
Calcium 15.2 mg
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