Holy geez this weekend flew by! The highlight was definitely seeing a new version of The National Ballet’s La Fille Mal Garde.
I’ve seen a few versions of La Fille over the years and while I don’t generally love classical ballet re-vamps this one blew me and my mom away. Wow! Every detail, note and dancer was superb. In particular, Sonia and Piotr as the leads, Matjash as Simone and Robert Stephen as Allain were fantastic. Too bad I saw it on the last day and can’t go see it again!
Ballet aside, the real reason for this post is my new favourite recipe, Shrimp Fried Quinoa. I love it so much I’ve made it two weeks in a row. It’s that good, go make it.
The recipe below is adapted from A Healthy Slice of Life.
Shrimp Fried Quinoa
2 TBSP Oil divided
1/2 cup dry quinoa
1 bunch green onions
1 bunch carrots (approx. 6)
1 red pepper
1 bunch asparagus
1 TSP Red Chili Flakes (optional)
2 TBSP garlic powder divided
2 TSP Cayenne divided
1 TBSP Hoisin Sauce
1 TBSP Rice Wine Vinegar
Before you begin:
- Marinate shrimp in 1 TBSP oil, 1TBSP garlic powder, 1 TSP cayenne & red peppers flakes
- Cook quinoa according to package
- Combine sauce in small bowl
- Prep all veggies
Red pepper, asparagus, green onion, carrots. Chop.
Add 1 TBSP oil, carrots and 1/2 the green onions to a hot wok. Stir.
Make a well in the center of the veggies, add the shrimp. Combine with the veggies when both sides start to turn pink
Make another well, crack in and stirfry 2 eggs. Combine them with the veg when they turn from clear to white.
Add asparagus, quinoa, remaining green onions and soy sauce. Keep stirring for 3-4 minutes.
Plate and happily devour.
Call dibs on the leftovers.
The second time I made this I added broccoli to the mix but you can customize the veggies however you like! Just remember to start with veggies that take the longest to cook ie. carrots, broccoli etc.
Nom Nom Nom!