Ingredients:

1 pound medium shrimp, peeled and deveined

1 red bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

1 onion, sliced

2 cups broccoli florets

2 garlic cloves, minced

1 tablespoon grated fresh ginger

1 tablespoon olive oil

Salt and pepper to taste

1 cup uncooked quinoa

2 cups low-sodium chicken or vegetable broth

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon cornstarch

1/4 cup chopped green onions

Instructions:

Rinse the quinoa under cold water and drain. In a medium saucepan, combine the quinoa and chicken or vegetable broth. Bring to a boil, then reduce the heat and let simmer, covered, for 15-20 minutes or until the liquid is absorbed and the quinoa is tender.

In a small bowl, whisk together the soy sauce, honey, and cornstarch.

Heat the olive oil in a large skillet or wok over high heat. Add the sliced onion and cook for 1-2 minutes, stirring occasionally. Add the sliced bell peppers, broccoli, garlic, and ginger, and stir-fry for another 2-3 minutes.

Add the shrimp to the skillet and cook for 2-3 minutes or until they turn pink and are cooked through.

Pour the soy sauce mixture into the skillet and stir until the sauce thickens, about 1-2 minutes.

To serve, divide the cooked quinoa among four plates and top with the shrimp and vegetable stir-fry. Garnish with chopped green onions.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

380 calories

30g protein

56g carbohydrates

5g fat

7g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.