Makes 4 servings Calories 300 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Original Sweetener
Ingredients
1 ½ cup low sodium chicken broth
1 cup quinoa
¼ cup balsamic vinegar
¼ cup low sodium soy sauce
Juice of 1 lemon
1 tablespoon sriracha hot chili sauce
1 tablespoon Splenda® Granulated Sweetener
½ teaspoon garlic powder
½ teaspoon dried Thai basil
1 pound shrimp, peeled and deveined
Nutrition Info Per Serving
Serving Size: 1 cup shirmp quinoa
Calories
300
Total Fat
4g
Saturated Fat
0.5g
Cholesterol
185mg
Sodium
680mg
Total Carbs
34g
Dietary Fiber
3g
Sugars
6g
Added Sugars
0g
Protein
32g
Instructions
Cook quinoa in chicken broth according to package instructions.
In a saucepan, combine balsamic vinegar, soy sauce, lemon juice, sriracha sauce, Splenda Sweetener, garlic powder, and basil. Bring to a boil over high heat, then reduce to medium.
Add shrimp and cook for 3–4 minutes, turning once, until shrimp turn pink.
