Quinoa Bowl With Shrimp Food

SHRIMP AVOCADO QUINOA BOWLS

Steps:

• To cook quinoa: Start by boiling water for the quinoa. Bring 1 cup of water to boil in a large saucepan. Rinse quinoa under cold water and drain well. Stir in salt and quinoa. Lower heat and cook, covered, for 15 minutes. Turn off heat and let rest, covered, for 5 minutes.
• To Cook the shrimp: While the quinoa is cooking, In a medium bowl, combine the shrimp, garlic, oil, and spices. Heat a large heavy-duty non-stick pan over medium-high heat for 2 minutes. Once the pan is hot, coat the pan with a light drizzle of oil (if using a non-stick pan) and cook the shrimp in batches for 2 minutes per side or until charred and cooked through. Do not over-crowd the pan.
• Divide lettuce (or greens) into two large serving bowls. Top each bowl with half the quinoa, shrimp, avocado, tomato, and onion. Drizzle with lime, sour cream, or your favorite dressing or try our healthy avocado dressing!

QUINOA SHRIMP BOWL

Steps:

• Cook quinoa according to package directions; let cool.
• In a large bowl, combine quinoa, corn, black beans, pomegranate seeds, avocado, orange, onion, cilantro, and shrimp; mix well and set aside.
• In a small bowl, whisk oil, lemon juice, honey, garlic, salt, and pepper until combined. Pour dressing over quinoa mixture and toss until evenly coated. Serve immediately or refrigerate until ready to serve.

QUINOA SHRIMP BOWL

Steps:

• To make the marinade combine 1/4 cup olive oil, 2 grated garlic cloves, 1/2 cup chopped cilantro, zest of 1 lime, juice of 1 lime, 1 tsp chili powder, 1/4 tsp black pepper, and 1/4 tsp salt.
• Place the shrimp into a large zip lock bag and pour the marinade over the shrimp. Close the bag tightly and shake it around to to evenly coat the shrimp. Place in the refrigerator for at least 1 hour or overnight.
• Meanwhile make the dressing by combining 2 tbsp olive oil, juice of 1 lime, 1/3 cup cilantro, 1/4 tsp black pepper, 1/2 tsp salt or to taste, and 1 grated garlic clove. Then set aside.
• Make the quinoa by adding 2 cups water, 1 tbsp butter, and 1 cup (rinsed) uncooked quinoa in a saucepan. Bring it to a boil the cover and bring the heat down to low. Cook until all the liquid is absorbed (about 15 minutes).
• Place the marinated shrimp on wooden or metal skewers. Grease the grill and cook the shrimp on high for about 4 minutes per side.
• Assemble your bowl by placing your desired amount of chopped avocado, cherry tomatoes, corn, red onion, quinoa, and grilled shrimp. Then drizzle generously with dressing.

MEDITERRANEAN SHRIMP QUINOA BOWLS RECIPE

Steps:

• Prepare quinoa according to package instructions.
• Thaw shrimp if necessary.
• In a small jar combine olive oil, lemon juice, mustard, oregano, salt, and pepper. Shake until combined.
• Prep veggies: Drain red peppers and thinly slice. Wash and thinly slice cucumber. Wash lettuce if necessary.
• Heat a large nonstick skillet over medium-high heat. When hot, add 2 tablespoons of dressing to pan, along with shrimp. Cook for about 2-3 minutes, until shrimp is cooked through, careful to not overcook. (You'll know it's done when it turns pink and curls up.)
• Assemble shrimp quinoa bowls: Divide quinoa in bowls and top with vegetables, shrimp, and feta cheese. Drizzle with dressing.

CHARRED SHRIMP, PESTO & QUINOA BOWLS

Steps:

• Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
• Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.
• Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

SHRIMP AND QUINOA BOWLS

Steps:

• 1. Spray a pan with cooking spray and place over medium heat.
• 2. Place raw shrimp in pan and cook for about 2 minutes on each side. Add shredded carrots, coconut aminos, garlic powder, salt, and pepper and stir to combine.
• 3. To assemble meal in a bowl or plate, add 1/4 cup cooked quinoa, 4oz shrimp, shredded carrots, and 1/2 cup cucumber slices.

SHRIMP AND QUINOA

Steps:

• In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
• Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
• In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

SHRIMP AND QUINOA POWER BOWL WITH MISO-GINGER DRESSING

Steps:

• Cook the quinoa: Add quinoa + 2 cups of water to a pot and bring to a boil. Reduce heat to simmer, stirring occasionally until no water remains. Fluff with a fork.
• Cook the shrimp: peel and devein shrimp. Toss with lime juice, soy sauce, and olive oil. Add to sauté pan and cook until shrimp is pink, approximately 3-5 minutes.
• Chop the veggies: slice bell pepper. Slice cucumber either into rounds, julienned, or with a vegetable peeler to make ribbons.
• Make the dressing: whisk together all ingredients and set aside.
• Assemble the bowl: Place quinoa and baby spinach in the bowl. Top with vegetables, shrimp, and edamame. Toss with dressing.

LEMON CHILI SHRIMP QUINOA BOWLS

Steps:

• Cook the quinoa: Bring broth to a boil in a medium heavy pot. Rinse quinoa under cold water and drain well. Lower heat and cook, covered, for 25 minutes. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork.
• For the shrimp: While the quinoa is cooking, add 2 teaspoons of the olive oil, half of the lemon juice, half of the lemon zest, oregano, parsley, garlic, chili, salt and pepper to a small bowl and mix well. Add the shrimp and toss.
• Heat a grill pan or heavy skillet over high heat. When hot, spray with oil and add the shrimp. Cook 2 to 3 minutes on each side.
• Divide greens into 4 large serving bowls on one half of the dish.
• Add half the quinoa to the other half, then top with shrimp, avocado, tomato, and onion.
• Drizzle each salad with 1 teaspoon of the remaining olive oil, salt, pepper, red chili flakes and drizzle with remaining lemon juice.

AVOCADO SHRIMP QUINOA BOWL WITH CILANTRO VINAIGRETTE

Steps:

• Cook the quinoa according to the package directions. Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60-90 seconds until very smooth. Taste and adjust salt and pepper as needed. Fold half the vinaigrette into the quinoa, taste, add more if needed.
• Toss the shrimp with the oil, cayenne, garlic powder and chipotle pepper as well as salt and pepper. Grill on an indoor or outdoor grill pan for about 3 minutes on each side until pink and fully cooked.
• Combine the ingredients for the pico de gallo in a medium bowl and toss to combine. Taste and adjust seasoning and spice level as needed.
• Divide the quinoa into 4 bowls and top with desired amounts of black beans, avocado, corn and shredded romaine. Sprinkle with pico de gallo and serve.

GREEN GODDESS QUINOA BOWLS WITH ARUGULA & SHRIMP

Steps:

• Follow the microwave directions on the package to prepare quinoa (you'll need both pouches that come in the package). Once heated, transfer the quinoa to a shallow bowl to cool completely before assembling bowls.
• Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.
• Divide arugula among 4 single-serving containers (about 1 1/4 cups each). Top each with 1/2 cup quinoa and 2 tablespoons feta. Seal and refrigerate for up to 4 days.
• In the morning before taking your lunch to go, transfer one-fourth of the bag of shrimp to a colander and run under cool water until thawed, about 2 to 3 minutes. Add to the meal-prep container. Dress with the salad dressing just before serving.

QUINOA BOWL WITH SHRIMP

Steps:

• 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.

SPICY SHRIMP & QUINOA BOWLS

Steps:

• Preheat the oven to 425 degrees F.
• Add low sodium vegetable broth and quinoa to a saucepan over medium high heat and bring to a boil. Once boiling, lower heat to a simmer, cover and cook for 12 minutes (or until the majority of the liquid is absorbed and quinoa is light and fluffy). Once done, remove from heat and set aside.
• While quinoa cooks, place the sweet potatoes on a baking sheet lined with foil. Drizzle sweet potatoes with olive oil and sprinkle with salt. Toss to coat then place in the preheated oven for 25-30 minutes.
• While quinoa and sweet potatoes cook, place a saucepan over medium heat and add 1 teaspoon of olive oil. Add 1/2 the diced medium onion and minced garlic cloves to the pan and allow to cook until fragrant and just tender (about 3-4 minutes). Add black beans, cumin, cilantro, and pinch of salt stirring to combine. Lower heat to medium low and allow to cook 15-20 minutes (see note)
• Place a non-stick sauté pan over medium heat. Once the pan is hot, add a teaspoon of olive oil then add shrimp and the can of chipotle peppers in adobo sauce. Cook about 4-5 minutes each side or until shrimp are pink and opaque.
• In a large bowl, layer half the cooked quinoa, 1/3 cup black beans, 6 shrimp, half the roasted sweet potatoes and half the avocado. Top with cotija cheese, chopped cilantro, a dollop of plain yogurt and a squeeze of fresh lime juice. Repeat in a second bowl and serve immediately.

SPICY SHRIMP AND QUINOA BOWL FOR TWO

Steps:

• Place oil in a skillet and warm over medium heat. Add the zucchini and tomatoes and cook 3-4 minutes.
• Add the shrimp and sprinkle with garlic powder, salt, red pepper flakes and oregano. Cook 3-4 minutes or until the shrimp turn pink.
• Serve over the quinoa.

QUINOA BOWL WITH SHRIMP AND VEGETABLES

Steps:

• Combine 2 cups water with the quinoa, garlic and a pinch each of salt and pepper in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat, cover and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork. Let cool slightly, about 10 minutes.
• Meanwhile, stir the sugar and vinegar in a medium bowl until dissolved. Whisk in the olive oil and season with salt and pepper. Transfer half the dressing to another medium bowl. Add the zucchini, both peas and the light green parts of the scallions to one bowl; toss. Add the shrimp to the other bowl and toss.
• Divide the quinoa among bowls and top with the vegetable mixture and shrimp. Sprinkle with the scallion greens and basil.