Fresh tasting, totally delicious, fast and easy! That is how I would describe this meal. It’s fantastic. It’s great for lunch or dinner and company will love it too. Shrimp is a lean source of protein and rich in nutrients, including selenium, vitamin B12, choline, magnesium, zinc and copper. Although shrimp does contain cholesterol, for most people, in moderation, shrimp can easily fit into a healthy diet. As for quinoa, it is considered a whole grain and is rich in disease-fighting antioxidants, magnesium and folate. I hope you enjoy this meal as much as I do! Make it today!
340 g medium shrimp, peeled and deveined (thawed and rinsed if frozen)
1 T (15 mL) extra virgin olive oil
1 T (15 mL) minced ginger
2 cloves garlic, minced
4 tsp (20 mL) light soy sauce
4 tsp (20 mL) honey
4 tsp (20 mL) rice vinegar
1 cup (250 mL) quinoa (makes about 3 cups/750 mL cooked)
1 small avocado, diced
1 cup (250 mL) diced, fresh tomato
½ cup (125 mL) fresh cilantro, chopped
Please note: I use sweet cocktail tomatoes in this recipe, because I find they have great flavour all year round. You can easily substitute brown rice for quinoa if you prefer. Quinoa, however, does provide more nutrition. To remove the residue from quinoa that sometimes gives it a slightly bitter taste, rinse it prior to cooking in a fine-meshed strainer under cold water and gently rub the seeds together in your hands.
- Cook one cup of quinoa according to package directions.
- While the quinoa is cooking, whisk together the dressing ingredients in a small bowl. Set aside.
- If shrimp was frozen, rinse to remove any ice crystals and pat dry. Cut off tails if they have not already been removed.
- Heat extra virgin olive oil in large frying over medium heat. Add shrimp and ginger. Stir-fry just until shrimp is pink and cooked through, about 4 minutes. Add just 1 tablespoon (15 mL) of the dressing, along with the garlic and sauté for another 30 seconds. Remove from heat.
- Divide cooked quinoa evenly into four bowls (about ¾ cup/175 mL per bowl). Drizzle each bowl with 1 tablespoon (15 mL) of dressing and stir until combined. Evenly divide and top each bowl with shrimp mixture, diced tomatoes, avocado and cilantro. Enjoy!
Nutritional Information per Serving: 342 calories, 12 g fat, 2 g saturated fat, 41 g carbohydrates, 8 g sugars, 7 g fibre, 21 g protein, 415 mg sodium