Apricot & Bacon Glazed Shrimp with Quinoa

Directions

1. First, cook your quinoa according to directions. I like to add a little coconut cream to make it a tad sweeter. I used a rice cooker, but you can use a stove top. ½ cup quinoa calls for 1 cup water. So I used ⅔ cup of water and about ⅓ to ½ cup of coconut cream.

2. Once the quinoa is cooking, start your shrimp dish.

3. Place 3 chopped bacon strips, shrimp, and honey in a skillet. Cook on medium for about 8-10 minutes, or until the shrimp is cooked and the bacon is crispy on the edges.

4. Keep on low or set aside.

5. In another small pot, add 3 tbsp apricot preserves, 1-2 tbsp balsamic vinegar, a few spoons of the bacon/honey mixture you cooked the shrimp in, and 2 tbsp orange juice.

6. Cook on medium for about 5 minutes until it turns into a sauce.

7. Now combine the sauce, shrimp, and quinoa all together in one pot, mix, and add in your garlic, pepper, dash of salt.

8. Spoon into a bowl and garnish with green onion.

9. Feel free to add extra sauce on top if you have any!