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Quinoa Bowl with Shrimp

Gardening Guide: The Easy Quinoa Growing Guide: Your Complete Guide to Growing, Harvesting, Cooking, and Eating the Mother of All Grains

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Quinoa Bowl with Shrimp

By Norann Oleson

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Quinoa Bowl with Shrimp

Quinoa Bowl with Shrimp

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Bowls—assemblages of grains, vegetables, and meat, seafood, or other type of protein—are easy to make and customizable for just about any diet. This colorful quinoa bowl recipe shows what it means to ‘eat the rainbow’! Because quinoa is so high in protein, you could skip the shrimp and make the recipe.

  • Author: Norann Oleson
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: Serves 6
  • Category: Entrées

Ingredients

Scale
  • Quinoa:
    • 1 cup quinoa, rinsed well
    • 2 cups water
    • Kosher salt
  • Shrimp and vegetables:
    • 3 tablespoons canola oil
    • 1 pound (21 to 25 count) shrimp, peeled and deveined
    • 2 cups broccoli florets
    • 1 red bell pepper, ribs and seeds removed, thinly sliced
    • 1 yellow bell pepper, ribs and seeds removed, thinly sliced
    • 1 clove garlic, minced
    • 1 tablespoon thinly sliced ginger, skin removed
    • 1/2 cup shelled edamame
    • 3 tablespoons low-sodium soy sauce
    • 1 tablespoon agave syrup
    • Juice of 1/2 lemon
    • 1 tablespoon sriracha

Instructions

  1. 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.
  2. While the quinoa is cooking, 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.
  3. 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.
  4. Serve immediately.

Have you tried this recipe? It’s so easy and delicious—please tell us how it turned out for you.

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TABLE OF CONTENTS

  • Curator’s Corner
  • Introduction
  • Feature Articles

  • Types of Quinoa Plants
  • A Word About Varieties of Quinoa Plants
  • Choosing to Grow Quinoa from Seeds or Seedlings
  • Growing Quinoa in Open Land, in Containers, or in Raised Beds
  • Starting with the Right Soil for Your Quinoa Plants
  • The Right Sunlight for Your Quinoa
  • Should You Fertilize Your Quinoa Plants?
  • How—and When—to Water Your Quinoa Plants
  • How to Spot, Treat, and Prevent Quinoa Diseases
  • What to Do About Pests that Can Harm Your Quinoa Plants
  • The Right Way to Weed Your Quinoa Garden
  • Essential Tools and Equipment for Growing Quinoa
  • Three Types of Quinoa You Can Grow at Home
  • Plant Profiles

  • Oro De Valle Organic White (Golden) Quinoa
  • Red Head Organic White Quinoa
  • French Vanilla White Quinoa
  • Shelly Black Quinoa
  • Biobio White Quinoa
  • Brightest Brilliant Rainbow Red Quinoa
  • Recipes

  • Chicken Parmesan Quinoa Bake
  • Cinna-Vanilla Quinoa Breakfast Bowl
  • Autumn Apple, Kale, and Quinoa Salad
  • Quinoa, Brussels Sprouts, and Strawberry Salad
  • Garlic Mushroom Quinoa
  • Indian-Spiced Quinoa
  • Quinoa Tabbouleh with Feta
  • Mexican Quinoa Wraps
  • Quinoa Bowl with Shrimp
  • Additional Articles

  • Nutrition Facts about Quinoa
  • Home Remedies & Health Benefits of Quinoa
  • Resources about Quinoa
  • Quinoa Glossary

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