Classic Asian Shrimp Fried Quinoa Bowl
This Classic Asian Shrimp Fried Quinoa Bowl is a healthy and flavorful meal packed with protein and fresh vegetables. It's quick to prepare and perfect for a weeknight dinner.
Equipment
- Saucepan
- Skillet or Wok
- Cutting Board
- Knife
- Garlic Press
- Grater
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups water or low-sodium broth
- 12-14 large shrimp, peeled & deveined ≈½ lb
- 2 Tbsp sesame oil divided: 1 Tbsp for cooking, 1 tsp for finishing drizzle
- 1 Tbsp olive oil or neutral oil e.g., grapeseed
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- ½ cup carrot julienned
- ½ cup red bell pepper thinly sliced
- ½ cup snap peas or snow peas
- ¼ cup green onions sliced (white & green parts)
Sauce & Garnish
- 3 Tbsp low-sodium soy sauce or tamari for gluten-free
- 1 Tbsp rice vinegar or lime juice
- 1 tsp honey or maple syrup optional
- ½ tsp sriracha or chili garlic sauce adjust to taste
- 2 Tbsp fresh cilantro chopped
- 1 Tbsp toasted sesame seeds
- Lime wedges for serving
Instructions
Cooking Instructions
- Rinse 1 cup of quinoa thoroughly under cold water. Combine the rinsed quinoa with 2 cups of water or low-sodium broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Let it rest for 5 minutes, then fluff with a fork.
Notes
For extra flavor, toast the quinoa in a dry pan for a few minutes before adding liquid. Adjust the spice level of the sriracha to your preference. This dish can be easily customized with your favorite vegetables or protein.