Name: Quinoa Bowl with Shrimp
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 1 cup quinoa; Kosher salt; 3 tablespoons canola oil; 1 pound (21-25 count) shrimp, peeled and deveined; 2 cups broccoli florets; 1 red bell pepper, ribs and seeds removed, thinly sliced; 1 yellow bell pepper, ribs and seeds removed, thinly sliced; 1 clove garlic, minced; 1 tablespoon thinly sliced ginger, skin removed; 1/2 cup shelled edamame; 3 tablespoons low-sodium soy sauce; 1 tablespoon agave syrup; Juice of 1/2 lemon; 1 tablespoon sriracha

Directions

For the quinoa: Pour the quinoa into a bowl and cover with cold water. Transfer to a fine mesh strainer and drain well.
Put 2 cups water in a medium saucepan and season with salt so it tastes like the sea. Bring to a boil, then add the quinoa. Stir, reduce the heat to a simmer and cook until the water is absorbed, around 15 minutes. Set aside.
For the shrimp and vegetables: Heat a wok or large skillet over high heat, then add half of the oil and all of the shrimp. Cook, stirring the entire time, until the shrimp are cooked through, 2 to 3 minutes. Remove the shrimp and set aside.
Add the remaining 1 1/2 tablespoons oil to the wok, followed by the broccoli, peppers, garlic, ginger and edamame. Cook, stirring the entire time, for 2 to 3 minutes. Add the soy sauce and agave, cooked quinoa and shrimp, then sprinkle with the lemon juice and sriracha and toss.

Quinoa Bowl with Shrimp

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Shrimp and Vegetables:

Directions

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