Fresh and delicious teriyaki shrimp quinoa bowl seasoned with honey, ginger and soy sauce, topped with avocado and mango cucumber salsa.
Teriyaki Shrimp Quinoa Bowl
I love grain bowls. I’m usually attracted to rice bowls, but I also love rice bowls with quinoa. This shrimp teriyaki bowl is excellent! To add flavor to quinoa, cook it in vegetable broth and toss with chopped green onions. While it’s cooking, I make a salsa by dicing mango, cucumber, and jalapeño, and top it with a squeeze of fresh lime with cilantro and a pinch of salt. By the time the quinoa is done the rest is ready and ready to put together.
- Quinoa: Rinse and Cook Multi-Colored Quinoa vegetable soupstir. green onion at the end.
- Mango salsa: diced mango and cucumber, sliced jalapenos, fresh lime juice, salt and chopped cilantro
- shrimp: Peel and devein 1 pound shrimp.
- garlic and ginger Fry until fragrant
- teriyaki sauce Reduced salt soy sauce, rice vinegar, honey, grated ginger
- sesame oil drizzled over the shrimp
- Avocado: Topped with sliced avocado in a shrimp bowl.
How to make shrimp teriyaki bowl
- Quinoa: Add quinoa and bouillon to a pot and bring to a boil. Bring to a boil, then reduce heat and simmer for 15-18 minutes. Then mix in the green onions.
- salsa: Place all mango and cucumber salsa ingredients in a small bowl.
- Teriyaki sauce: Stir soy sauce, vinegar, honey and ginger in a large bowl.
- shrimp: Heat 1 teaspoon of olive oil in a large frying pan over medium-high heat. Add garlic and ginger and sauté until fragrant, about 1 minute. Pour over the sauce and cook for a few minutes until slightly reduced, then add the shrimp. Cook for about 3 minutes and drizzle with sesame oil.
- assemble: Divide quinoa between 4 bowls and top with equal amounts of shrimp, sauce, salsa and avocado.
How to store a shrimp quinoa bowl
I personally don’t like to prep my shrimp days in advance, so I usually eat these teriyaki bowls the night I make them, and have the leftovers for lunch or dinner the next day. Quinoa can be eaten cold or reheated in the microwave.
- Cereals: Quinoa subrice or farro.
- fruits: Pineapple instead of mango.
- coriander: Hate coriander? Please skip!
- hot flavor: Don’t like spicy food? Remove jalapeno seeds and guts.
- Gluten-free bowl: Use tamari instead of soy sauce.
- sweetener: Replace honey with agave.
- protein: Swap the shrimp for chicken or omit for a vegetarian bowl.
- vegetable: For extra veggies, add halved cherry tomatoes or diced bell peppers.
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yield: Four serving
Serving size: 1 bowl
Add quinoa to a pot with 1 1/3 cups broth and bring to a boil. When it starts to boil, reduce heat to low and cover.
Cook 15 to 18 minutes or until liquid is absorbed.
Toss the green onions.
In a small bowl, combine mango, cucumber, jalapeño, lime juice, a pinch of salt and cilantro. set aside.
Put soy sauce, rice vinegar, honey and ginger in a large bowl and mix. set aside.
Add 1 teaspoon of olive oil to a large skillet and heat over medium heat. Add garlic and ginger and cook for 1 minute until fragrant.
Add the sauce to the pan and simmer for 3-4 minutes until the broth has reduced slightly, then add the shrimp.
Cook until shrimp is completely pink, 3 minutes. Pour in the sesame oil.
Divide quinoa among 4 bowls. Top each with cooked shrimp and sauce.
Topped with mango and cucumber salsa and avocado.
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Serving: 1 bowl, calorie: 352 kcal, carbohydrates: 44.5 g, protein: twenty four g, obesity: Ten g, saturated fat: 1.5 g, cholesterol: 143 mg, sodium: 1389 mg, fiber: 6.5 g, sugar: 14.5 g