Shrimp Quinoa Bowl

Course Main Course

Cuisine American

Keyword cold quinoa salad, quinoa bowl for one, shrimp and quinoa, single serving grain bowl

Prep Time 15

Cook Time 15

Total Time 30

Servings 1 serving

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

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

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.