Spicy Honey Garlic Shrimp Quinoa Bowl Food

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 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.

GARLIC SHRIMP WITH QUINOA

Steps:

• In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
• Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
• Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
• Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
• Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

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 HONEY GARLIC SHRIMP QUINOA BOWL

Steps:

• Preheat the oven to 400F. Line a baking sheet with aluminum foil and grease the serve with nonstick cooking spray or with olive oil.
• Place trimmed asparagus stalks and sliced mushrooms on the baking sheet and drizzle with olive oil and a sprinkle of salt. Roast the asparagus and mushrooms for about 8-10 minutes until the asparagus are tender. Once the asparagus and mushrooms are done, remove them from the oven and set aside for now.
• While the asparagus and mushrooms are roasting, make the shrimp.
• In a medium sized skillet, add two tablespoons of olive oil or vegetable oil over low to medium heat. Once the vegetable oil has heated, add minced garlic and cook until they become golden brown and aromatic.
• Next, add jumbo shrimp with soy sauce, crushed red pepper, and honey. Cook the shrimp until they are a reddish orange color and no longer appear translucent. Remove the shrimp from the stove.
• Remove the lid from the cup of Minute Ready to Serve Quinoa. Heat the quinoa in the microwave for 60 seconds if one cup and 90 seconds for two cups. Once the quinoa is warm, place them in a medium sized bowl. Top with the asparagus, mushrooms, spring salad mix, and honey garlic shrimp. Drizzle the leftover sauce over the bowl.
• Serve the honey garlic shrimp quinoa bowl warm.
• If packing for lunch the next day, allow the ingredients to cool before packing into a lunch box container and refrigerate.

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.