Rinse quinoa. Add water and quinoa to a saucepan and bring to a boil. Add salt and cook covered, about 10 minutes. Remove from heat and let stand 5 minutes.
While quinoa is cooking, whisk together egg white, chicken broth, cornstarch, soy sauce, honey, rice vinegar, garlic and ginger. Toss in shrimp and refrigerate 15 minutes.
Heat oil in a large skillet. Add shrimp to the skillet and save marinade on the side. Cook over medium heat 3 minutes. Flip the shrimp and cook an additional 3 minutes. Transfer cooked shrimp to a plate.
Cut cabbage into thin strips or small chunks.
Add the cabbage to the skillet with the reserved marinade. Cook over medium heat 2 minutes.
Stir in scallions and serve shrimp/cabbage mixture over warm cooked quinoa.
Nutrition Facts
Shrimp and Cabbage Stir Fry
Amount Per Serving (1 /4 cup cooked quinoa and 1 cup cabbage and shrimp mixture)
Calories 257Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 174mg58%
Sodium 847mg37%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 7g8%
Protein 28g56%
* Percent Daily Values are based on a 2000 calorie diet.