Bowl with quinoa and shrimp
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This healthy Asian-inspired bowl captivates with its flavor, vibrant colors, and contrasting textures. It's made with quinoa, shrimp, bell peppers, broccoli, edamame (unripe soybeans), ginger, and garlic. It's incredibly juicy and filling. A dressing of soy sauce, agave syrup, lemon juice, and Sriracha sauce adds a special flavor—a wonderful combination of sour, salty, sweet, and spicy, the flavors we love about Asian cuisine. To prevent the quinoa from becoming bitter, rinse it thoroughly several times. Serve in bowls.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Quinoa
- 1 cup quinoa
Shrimp and vegetables
- 450 g shrimp (21-25 pcs.), peeled, deveined
- 3 tbsp. l. rapeseed oil
- 2 cups broccoli florets
- 1 red bell pepper, seeded and stemmed, thinly sliced
- 1 yellow bell pepper, seeded and stemmed, thinly sliced
- 1 clove garlic, minced
- 1 tbsp thinly sliced ginger, peeled
- 0.5 cup shelled edamame beans
- 3 tablespoons lightly salted soy sauce
- 1 tbsp. l. agave syrup
- Juice of half a lemon
- 1 tbsp Sriracha sauce
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Recipes with similar ingredients: quinoa, shrimps, broccoli cabbage, sweet pepper, ginger root, edamame beans, Agave nectar
Cooking the dish according to the recipe:
- Place the quinoa in a bowl and cover with cold water. Transfer to a fine-mesh strainer and rinse thoroughly.
- In a medium saucepan, pour 2 cups of water and salt generously until it resembles seawater. Bring to a boil, then add the quinoa. Stir, reduce heat, and simmer until all the water is absorbed, about 15 minutes. Set aside.
- Shrimp and vegetables:
Heat a wok or large skillet over high heat. Add half the vegetable oil and all the shrimp. Stir-fry until the shrimp are cooked through, 2-3 minutes. Remove the shrimp from the pan and set aside. - Add the remaining 1.5 tablespoons of vegetable oil to the wok, then add the broccoli, bell pepper, garlic, ginger, and edamame. Stir-fry for 2-3 minutes, stirring constantly. Add the soy sauce and agave syrup, cooked quinoa, and shrimp, then drizzle with lemon juice and hot sauce and stir.
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