Shrimp And Quinoa Power Bowl With Miso Ginger Dressing Food

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.

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.

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.

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.