Recipe courtesy of G. Garvin

Quinoa Bowl with Shrimp

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 6 servings
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1 cup quinoa

Kosher salt

Shrimp and Vegetables:

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 


  1. For the quinoa: Pour the quinoa into a bowl and cover with cold water. Transfer to a fine mesh strainer and drain well.
  2. 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.
  3. 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.
  4. 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.