Cook quinoa with low sodium chicken broth according to package instructions.
In a medium saucepan, combine balsamic vinegar, soy sauce, lemon juice, sriracha sauce, SPLENDA® No Calorie Sweetener, Granulated, garlic powder and dried Thai basil on high heat. Bring to a boil. Reduce temperature to medium heat and add shrimp.
Sauté shrimp 3-4 minutes or until shrimp turn pink. Remove from heat and stir in cooked quinoa.
Nutrition Info Per Serving
4 Servings, (Serving Size: 1 cup)
Calories From Fat
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