Vietnamese Quinoa & Shrimp Protein Bowl with Citrus Salad

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 lb shrimp, peeled and deveined 1/4 cup rice vinegar 1 tablespoon sugar 1 teaspoon salt 1 cup cherry tomatoes, halved 1 cucumber, sliced 1 cup mixed greens 2 oranges, segmented 1 avocado, sliced 1/4 cup fresh mint leaves 1/4 cup fresh basil leaves 1 tablespoon olive oil 1 lime, juiced 1/4 teaspoon black pepper

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until the quinoa is cooked and fluffy. Set aside to cool.
2. In a small bowl, whisk together rice vinegar, sugar, and salt to create the dressing.
3. Prepare shrimp by marinating in half of the dressing for at least 10 minutes. Heat olive oil in a skillet over medium heat. Cook shrimp for 2 3 minutes per side or until pink and cooked through. Remove from heat and set aside.
4. In a large bowl, combine cherry tomatoes, cucumber, mixed greens, orange segments, avocado, mint, and basil. Toss with the remaining dressing.
5. Divide quinoa between two bowls and top with cooked shrimp. Add a portion of the citrus salad to each bowl.
6. Sprinkle black pepper on top and serve immediately.

Chef’s Insight

This dish is not only delicious but also packed with essential nutrients for a well-rounded meal.

Notes

This dish is both gluten-free and dairy-free.