Servings: 4

Weight Watcher Smart Points: 12

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Ready In: 25 Minutes


  • 1 tablespoon chia seeds
  • 1 1/2 cup of vegetable stock or chicken stock (I used vegetable)
  • 2 eggs, whipped
  • 2 garlic cloves, minced
  • 1 teaspoon honey
  • 1/2 lime, juice
  • 2 teaspoon less sodium soy sauce
  • 1 tablespoon olive oil
  • 1 cup of quinoa (I used tri-colored mix)
  • 2 tablespoon red chili flakes (less if you do not like spicy)
  • 2 scallions, trimmed and green and white parts chopped
  • 2 tablespoons sesame oil
  • 1 pound of extra large shrimp, peeled and deveined
  • 1 cup cleaned fresh sugar snap peas
  • 1 cup sweet yellow onion, diced (about 1/2 large onion)
  • 1" piece of fresh ginger grated


  1. Start cooking quinoaIn a skillet over medium high heat or a wok add olive oil and cook eggs, scrambling.Remove cooked eggs from pan and set aside.Using same pan add sesame oil when heated add diced onion.Use spoon to scrape up any egg piece on the bottom of pan.Cook onion for 3-4 minutes until translucent.Add ginger, garlic, and red pepper flakes
  2. Stir to combine and cook 2-3 minutes.Add shrimp and sugar snap peas and toss with ingredients to coat and evenly cook.Flipping shrimp after 3-4 minutes.Add lemon juice, honey and soy sauce
  3. Stir to combine.In a large serving bowl add Quinoa, Chia Seeds, Shrimp Mix and Eggs
  4. Top with Diced scallion, toss and serve.

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