Shrimp Quinoa Bowls

These shrimp quinoa bowls make my soul happy.  They are so comforting and full of flavor.  I’ve made them for the past few weekends and always look forward to them.  Other than waiting for the quinoa to cook this recipe comes together in minutes.

Shrimp Quinoa Bowls Petitfoodie.com

If you are looking for a quick weeknight meal this one is a winner.  You can add a variety of veggies, mushrooms would be yummy.  My favorite version is the one below.  It is simple and I usually have most of the ingredients on hand.  Normally, I hate reading Asian recipes because I rarely have all the ingredients.  But this one contains simple pantry items most of us have.

Shrimp Quinoa Bowls www.petitfoodie.com

Other than the shrimp  it is also very budget-friendly.  Wild caught shrimp has been on sale the at my local grocery store lately so we have been taking full advantage of that.

shrimp quinoa petitfoodie

This is a small batch recipe and only makes enough for two.  I’m usually the only one eating quinoa in my house so I’m thankful for the leftovers the next day.  It makes the perfect lunch.  If you are serving this for your family I would double the recipe.

Enjoy!

 

Shrimp Quinoa Bowls

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Serves: 2

Ingredients

  • 1/2 pound shrimp, thawed
  • 5 asparagus, cleaned and chopped
  • tablespoon scallions, chopped
  • 1 tablespoon oil
  • 1 cup spinach
  • 1 cup water
  • 1/2 cup quinoa

Sauce

  • 3 tablespoons ponzu
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cilantro, dried
  • 1/2 teaspoon red pepper flackes

Garnish

  • 2 scallions, chopped
  • sesame seeds

Instructions

  1. In a small pot bring quinoa and water to a boil. Cover and reduce heat for about 15 minutes. Fluff with fork and set aside.
  2. Whisk together the sauce ingredients in a small bowl and set aside.
  3. In a nonstick pan heat 1 tablespoon oil.
  4. Add in 2 Tablespoons scallions and asparagus. Saute 3 minutes or until slightly tender.
  5. Add shrimp and spinach into saute pan and saute until just done. The flesh will be white and no longer see through.
  6. Slowly pour sauce over shrimp and let simmer for a few minutes.
  7. Divide quinoa into two bowls and top with shrimp and asparagus.
  8. Garnish with scallions and sesame seeds.
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