QUINOA BOWL WITH SHRIMP

Quinoa Bowl with Shrimp image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 14

1 cup quinoa
Kosher salt
3 tablespoons canola oil
1 pound (21-25 count) shrimp, peeled and deveined
2 cups broccoli florets
1 red bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
1 clove garlic, minced
1 tablespoon thinly sliced ginger, skin removed
1/2 cup shelled edamame
3 tablespoons low-sodium soy sauce
1 tablespoon agave syrup
Juice of 1/2 lemon
1 tablespoon sriracha

Steps:

For the quinoa: Pour the quinoa into a bowl and cover with cold water. Transfer to a fine mesh strainer and drain well.
Put 2 cups water in a medium saucepan and season with salt so it tastes like the sea. Bring to a boil, then add the quinoa. Stir, reduce the heat to a simmer and cook until the water is absorbed, around 15 minutes. Set aside.
For the shrimp and vegetables: Heat a wok or large skillet over high heat, then add half of the oil and all of the shrimp. Cook, stirring the entire time, until the shrimp are cooked through, 2 to 3 minutes. Remove the shrimp and set aside.
Add the remaining 1 1/2 tablespoons oil to the wok, followed by the broccoli, peppers, garlic, ginger and edamame. Cook, stirring the entire time, for 2 to 3 minutes. Add the soy sauce and agave, cooked quinoa and shrimp, then sprinkle with the lemon juice and sriracha and toss.