A Shrimp Quinoa Buddha Bowl recipe, vibrant in color from veggies and fruit, protein rich from seasoned quinoa in Asian satisfying flavors.
Course Main Course
Cuisine Asian Fusion
Keyword Shrimp Quinoa Buddha Bowl
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 2servings
Equipment
Large saute pan with lid
Ingredients
1 1/2cupsCooked Quinoa – 1 ½ cups cooked quinoa (see notes)
1-2cupsRaw Shrimp peeled and deveined
1 1/2cupsZucchinisliced
1 1/2cupsCarrots sliced
1cupPineapple sliced
1cupCherry Tomatoes halved
1/4cupShallotsfinely sliced
1Garlic clovecrushed
1tspSalt
1/2tspCelery Seeds
1tbspToasted Sesame oil
1/4cupPomegranate Molasses homemade if not available
Instructions
One large saute pan to prepare in. Place half inch of water in the pan, bring to a boil, and drop zucchini and carrots in for no more than one minute. Remove them quickly so they remain crunchy.
Remove excess water from the pan. Over medium heat add oil, shallots, garlic, shrimp, salt, and celery seeds. Toss until shrimp begins to turn pink. Add pomegranate molasses and stir. Quickly toss in tomatoes and pineapple. Stir and remove from heat after one minute.
Plate.Place quinoa into two medium large serving bowls. Add the shrimp mixture on top, veggies, a little sauce from cooking the shrimp, drizzled on veggies and quinoa, and this lovely dish is ready to serve in under 30 minutes.
Video
Notes
Swaps are always welcome, shrimp for scallops, mangos for pineapples, even rice instead of quinoa, but the refreshing fast-blanched veggies and briny seafood, marry well with the sweet/tart accent of pomegranate molasses. So fast to prepare, that you are sure to serve it often.
For cooking the quinoa, I added 1 teaspoon of dry mustard and ½ teaspoon mixed salts to the water while cooking to add flavor into the quinoa while it cooks.