Zesty Shrimp and Quinoa

Dom LOVED this.  Me-  meh.  I dunno if I’m losing my taste for Quinoa or what.  The last couple of times I made it didn’t trip my trigger.  A year ago, I couldn’t get enough of the stuff.  This tasted too vinegary.  But, Dom oohs and ahhs over it.

1/2 cup soy sauce
1/4 cup balsamic vinegar
1/2 teaspoon pepper
1 clove garlic, finely minced
2-4 dashes hot sauce (optional)
1 cup quinoa
1 tablespoon olive oil
1 red onion, thinly sliced
1 pound or so of raw shrimp (fresh or frozen and defrosted)

In a medium-sized bowl, combine soy sauce, balsamic vinegar, pepper, garlic, and hot sauce (if using). Stir until well blended and set aside.

Combine quinoa and 1 3/4 cups water in a pot. Bring to boil, cover, and reduce to a simmer for 10 minutes, or until quinoa is cooked and tender. Remove from heat and set aside.

While quinoa is cooking, begin cooking shrimp: Heat oil in a frying pan over medium-high heat. Add onions and shrimp. When shrimp begin to turn pink, add sauce and continue to cook, stirring frequently.

When shrimp is cooked through, add quinoa, and stir until well combined. Drizzle with fresh lime juice.