1 lb frozen or fresh shrimp
2 tbsp Coconut aminos (sold near soy sauce)
1 tbsp Butternut Squash Seed Oil (use olive if you need to)
4-5 drops sesame seed oil (around 1 tsp)
1/2 tsp dijon mustard
1/2 - 1 tbsp apple cider vinegar (don't remember exact amount...play with flavor)
1 tsp (or more) Penzey's Paris Seasoning
1 cup vegetable stock
1 cup water
1 cup rainbow quinoa
Salt (to taste)
Pepper (to taste)
1 Stalk brussel sprouts (I buy it right off the stalk..I find them fresher that way)
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1/2 cup cranberries
1 tsp oil
1 tsp sugar (Splenda, or Stevia works well too...also agave)
Preheat oven to 400. Line cookie sheet with foil.
Cut brussels from stalk and cut into halves or quarters (I prefer quarters on the larger ones). Put in bowl and toss with olive oil (1 tbsp), salt and pepper.
Defrost shrimp (you can do this by running under cold water). Peel shrimp and put in bowl.
Mix coconut aminos, seed oil, sesame oil, dijon mustard, apple cider vinegar, penzey's seasoning in small bowl. Pour over shrimp. Pierce shrimp with fork so marinade is absorbed, cover, and leave aside for a bit.
Mix water, broth, and quinoa in pot and bring to boil, then lower to simmer and cook for 20 minutes, or until quinoa can be fluffed with fork.
Mix cranberries with sugar (or other sweetener) and tsp of oil.
Place Brussel sprouts onto foil pan. Roast for ~20 minutes or until brown. After 15 minutes, add cranberries to pan to roast. They don't take that long. As soon as they split, remove them before they get too mushy, although a little mush for this dish it ok.
Sautee shrimp in pan until pink (you can sautee onion with this too if you'd like). Add cooked cranberries right at the end for flavor.
When Brussels are done, take them out and toss with balsamic vinegar and honey.
When quinoa is ready to fluff with fork, add a dash of salt and pepper to taste if needed.
Place quinoa on plate. Top with brussels and shrimp. Pour shrimp juice over mix.
Note: My apologies if I forgot anything. I made this two days ago and am trying to remember every step and ingredient. :-)