Shrimp Quinoa Bowl
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A cold quinoa bowl with cooked shrimp, cucumber, red pepper, peas, and basil, dressed with a light white wine vinaigrette.
Ingredients
- ¼ cup uncooked quinoa (approximately ¾ cup cooked)
- ½ cup water
- 1 medium garlic clove chopped
- ¼ teaspoon kosher salt divided
- ¼ teaspoon coarsely ground black pepper divided
- ⅛ teaspoon sugar
- 2 tablespoons white wine vinegar
- 1½ tablespoons olive oil
- ¼ medium red bell pepper chopped (approximately 3 ounces)
- ¼ medium cucumber chopped (approximately 2 ounces)
- ¼ cup thawed frozen peas
- 1 green onion sliced with whites and greens separated
- 6 medium-to-large cooked shrimp (about 4 ounces)
- 1 tablespoon thinly sliced fresh basil
Equipment
- saucepan
- mixing bowl
- whisk
Directions
- Rinse the quinoa if needed. In a 1-quart saucepan, combine it with the water, garlic, and ⅛ teaspoon each salt and pepper. Bring to a boil, then lower the heat, cover and cook for about 15 minutes, until the water is absorbed.
- For the dressing, stir the sugar into the vinegar until it dissolves. Whisk in the olive oil and the remaining ⅛ teaspoon each salt and pepper.
- In a bowl, toss the bell pepper, cucumber, peas, and the white parts of the green onion with half of the dressing.
- In another bowl, toss the shrimp with the other half.
- Put the quinoa in a serving bowl. Arrange the vegetables and shrimp on top and finish with the basil and the green onion tops.
Nutrition
Serving: 297g | Calories: 500kcal | Carbohydrates: 37g | Protein: 36g | Fat: 23g | Saturated Fat: 3.2g | Trans Fat: 0g | Cholesterol: 214mg | Sodium: 761mg | Potassium: 727mg | Fiber: 5.6g | Sugar: 3.7g | Vitamin A: 1598IU | Vitamin C: 38mg | Calcium: 134mg | Iron: 3.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup uncooked quinoa counted as dry quinoa, ¼ cup thawed frozen peas counted as frozen green peas. Brands and portions vary, so use it only as an approximation.