This Shrimp Quinoa Bowl recipe makes just enough for two. Its filling AND delicious! Since there is just my husband and I living at home, and he's not fond of leftovers, it's a perfect dish for us. If you have a larger family you can double, or even triple the ingredients easely.
I'm really hooked on quinoa lately It's filling, hearty, and keeps me full longer so I don't find myself snacking as much. It's also not in the grass family so that in itself is a huge plus in my book!
It only takes about 10 minutes to make so its ideal if you are in a hurry and have a busy schedule. The combination of the flavors create a vibrant and balanced meal.. It's also healthy, because shrimp is a great source of lean protein. The bulk of the quinoa keeps you feeling full longer and is a great change from rice, although you can switch and use rice if you prefer.
The recipe calls for precooked frozen, deveined shrimp. There are so many sizes on the market I will share with you how to select the different varieties for the recipe.
For this recipe you will need:
JUMBO SHRIMP: 10 to 12 Jumbo shrimp to make up the 8 ounces
LARGE SHRIMP: You will need approximately 16 to 18 pieces
MEDIUM SHRIMP: Aim for about 20 to 22 to reach the 4 ounce mark
SMALL SHRIMP: Approximately 24 to 30
If you have a scale to measure the weight it's much easier than standing and counting....
2 servings
1/2 cup uncooked quinoa
1 cup water
2 medium cloves garlic chopped
1/2 teas salt
1/2 teas course black pepper
1/4 teas sugar
4 Tbsp white wine vinegar
3 Tbsp olive oil
1/2 medium red bell pepper chopped ( 3oz)
1/2 medium cucumber chopped (2 oz )
1/2 cup frozen peas thawed
2 green onions sliced (seperate the white n green parts)
12 med to large cooked shrimp
2 Tbsp thinly sliced fresh basil
Important Note! Place the measured frozen shrimp in a covered container overnight so it is fully thawed for when you are ready to make the recipe
1. Cook the quinoa. Combine the quinoa, garlic, salt and pepper in a 1 quart saucepan over medium high heat. Bring to a boil, reduce heat to low, cover and simmer until the quinoa is tender and the water is absorbed , about 15 minutes.
2. Mix the dressing in a medium bowl, stirring the sugar and vinegar until the sugar is dissolved. Whisk in the olive oil and season with salt and pepper. Balance the dressing at this point. Adjust the seasonings to your liking, adding a bit more sugar, salt, vinegar, or pepper to your own personal taste.
3. Mix the vegetables together by pouring half the dressing into one bowl and adding the red bell peppers, cucumber, peas, and the white parts of the onions and toss all together.
4. Add the shrimp to the remaining dressing in another bowl and toss. Add the shrimp and veggies together at this point into one bowl.
5. Assemble the final dishes by placing the cooked quinoa in the bowls. Top each with the vegetable and shrimp mixture. Sprinkle the green parts of the onion and fresh basil on top.
This is a tasty meal in itself but pairs well with some crisp GF bread. I hope you will try the recipe, and as always I love to hear your feedback!
Until next time,
Sharon
1 Corinthians 10:31
"So whatever you eat or drink or whatever you do, do it all for the glory of God."