Calisthenics cook Book
Quinoa, Shrimp, & Veggie Platter
|
This meal packs a lot of flavor and a lot of health. Enjoy on any occasion.
Servings = 3 Serving Size = medium bowl Calories = ~450-550 |
Ingredients
-Cooked Frozen Shrimp -2 cups of Quinoa -Asparagus -Spinach -Sauce of Choice |
Cooking Instructions
1) Cut off ends of asparagus and then dice the rest of the asparagus into 2 inch slices.
2) Place diced asparagus and spinach on baking pan and cook for 20 minutes at 350° F.
3) To cook the quinoa, follow the instructions on the package. It can either be cooked in a rice cooker or placed in the microwave with 2 parts of water to every one part of quinoa.
4) Let quinoa sit as you finish the rest of the meal.
5) Thaw frozen pre-cooked shrimp by placing it in a strainer and rinse thoroughly for about 5 minutes.
6) Once all ingredients are prepared, place them in a big bowl and mix together.
7) Add sauce of choice to and distribute on plates.
1) Cut off ends of asparagus and then dice the rest of the asparagus into 2 inch slices.
2) Place diced asparagus and spinach on baking pan and cook for 20 minutes at 350° F.
3) To cook the quinoa, follow the instructions on the package. It can either be cooked in a rice cooker or placed in the microwave with 2 parts of water to every one part of quinoa.
4) Let quinoa sit as you finish the rest of the meal.
5) Thaw frozen pre-cooked shrimp by placing it in a strainer and rinse thoroughly for about 5 minutes.
6) Once all ingredients are prepared, place them in a big bowl and mix together.
7) Add sauce of choice to and distribute on plates.