Apricot & Bacon Glazed Shrimp with Quinoa

8 oz Shrimp

3 pieces of smoked bacon (chopped)

1 tbsp honey or maple syrup

3 tbsp Apricot Preserves

2 tbsp balsamic vinegar

⅓ to ½ cup chopped green onion

½ tsp minced garlic

dash of sea salt and black pepper

2 tbsp orange juice (fresh)

Quinoa Ingredients below.

½ to ⅔ cup white quinoa

⅔ cup water

½ cup coconut cream (or broth if you prefer)

Preparation Instructions:

First, cook your quinoa according to directions. I like to add in a little bit of coconut cream to make it a tad sweet (⅔ cup water and about ⅓ to ½ cup coconut cream)

Once the quinoa is cooking, start your shrimp dish.

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

Keep on low or set aside.

In another small pot, add in 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.

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

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

Spoon into bowl and garnish with green onion.