Ingredients

• 2 cups Water or Mushroom Broth
• 1/2 cup Hulled Millet
• 1/2 cup Organic Quinoa Grain
• 1/2 lb peeled Wild Shrimp
• 4 Tbsp Soy Sauce or Tamari, plus more to drizzle
• 4 Tbsp Sesame Oil
• 1 clove Garlic, minced
• 1 Tbsp Sriracha
• 2 cups Spinach
• 1 cup shelled and cooked Edamame
• 1 Cucumber, sliced
• 1 Avocado, halved
• 1 cup Broccoli, cut into bite-sized florets
• 1 Watermelon Radish, sliced
• 2 Tbsp Sesame Seeds

Instructions

1. Bring 2 cups water or mushroom stock to a boil in a pot. Add millet and quinoa. Cover, reduce heat to medium-low and simmer until water is fully absorbed, about 15-20 minutes. Remove from heat and set aside.
2. While grains cook, marinate shrimp. Combine soy sauce or tamari, sesame oil, garlic and Sriracha in a large bowl. Whisk to combine. Add raw shrimp and stir to coat. Let sit for 10 minutes.
3. Cook shrimp: preheat grill pan or large skillet to medium-high heat. Add shrimp and cook 5-6 minutes per side, or until pink and fully cooked. Set aside.
4. Divide cooked grains between two large bowls and top with spinach, cooked shrimp, edamame, cucumber, avocado, broccoli and watermelon radish. Sprinkle with sesame seeds and drizzle with additional soy sauce or tamari. Enjoy!