Shrimp & Quinoa Bowl
One meal solution, two ways! Butter Chicken Seasoning infuses the quinoa with notes of garlic and tomato, while the shrimp take out the bold flavours of cardamon, cumin, and coriander. This meal is light, but packed with protein, fiber, and healthy fats, perfect for the summertime!
Perfectly Balance Your Plate
This is a perfectly balanced plate.
Ingredients
1 cup uncooked white quinoa
2 cups water
1⁄4 cup unsalted butter
1 lb (450 g) uncooked, peeled shrimp
1 English cucumber
1 large mango
4 cups chopped romaine lettuce
1⁄2 cup 2% plain Greek yogurt
Preparation
- In Multipurpose Steamer, combine quinoa, water, and 1 tbsp seasoning. Cover and microwave on high about 12 min, or until tender.
- Meanwhile, in Sauté Pan, melt butter over medium heat. Add shrimp and remaining seasoning. Cook, stirring occasionally, until pink and cooked through, about 4–5 min for large shrimp.
- Dice cucumber and mango.
- Once cooked, divide quinoa between four bowls. Arrange shrimp, mango, cucumber, and lettuce on top of quinoa in bowls. Top with yogurt.
Nutritional Information
Per serving: Calories 450, Fat 16 g (Saturated 8 g, Trans 0.3 g), Cholesterol 200 mg, Sodium 260 mg, Carbohydrate 48 g (Fibre 8 g, Sugars 16 g), Protein 29 g.
Tips
If you have time, let cooked quinoa sit uncovered, 2–3 min, before serving. This will help make it fluffier.
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