Ingredients
1/4 cup rice vinegar3 tablespoons apricot preserves2 tablespoons olive oil2 garlic cloves, minced1/2 teaspoon reduced-sodium soy sauce1/4 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon pepper1 cup water2/3 cup quinoa, rinsed1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped1-1/4 pounds uncooked jumbo shrimp, peeled and deveined
Preparation
In a small bowl, combine the first eight ingredients. In a small saucepan, combine the water, quinoa and 1/3 cup vinegar mixture. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat. Stir in vegetables. Cover and let stand for 10 minutes.
Meanwhile, on four metal or soaked wooden skewers, thread shrimp. If grilling the shrimp, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, basting frequently with remaining vinegar mixture and turning once. Serve with quinoa.
