Description
This healthy quinoa power bowl is packed with all that you need for a balanced meal all in one dish.
Ingredients
Scale
For the Bowl
- 1 cup uncooked quinoa, rinsed
- 4 cups baby spinach
- 1 cup frozen edamame, cooked
- 1 lb large shrimp (16-20 ct)
- 1 tsp olive oil
- Juice of half a lime
- 1 tsp low-sodium soy sauce
- 1 bell pepper
- 1 English cucumber or 2-3 baby cucumbers
Miso-ginger dressing
- 1 Tbsp white miso
- Juice + zest of 1 lime
- 1/4 cup olive oil
- 1 Tbsp sesame oil
- 1 Tbsp unseasoned rice vinegar
- 1 tsp honey or brown sugar
- 1-inch ginger, finely grated
- 1 garlic clove, finely grated
Instructions
- Cook the quinoa: Add quinoa + 2 cups of water to a pot and bring to a boil. Reduce heat to simmer, stirring occasionally until no water remains. Fluff with a fork.
- Cook the shrimp: peel and devein shrimp. Toss with lime juice, soy sauce, and olive oil. Add to sauté pan and cook until shrimp is pink, approximately 3-5 minutes.
- Chop the veggies: slice bell pepper. Slice cucumber either into rounds, julienned, or with a vegetable peeler to make ribbons.
- Make the dressing: whisk together all ingredients and set aside.
- Assemble the bowl: Place quinoa and baby spinach in the bowl. Top with vegetables, shrimp, and edamame. Toss with dressing.
Notes
This salad stores well in the fridge, undressed, for up to 3 days, so you can make ahead and then toss with the dressing when you’re ready to eat.
Nutrition
- Serving Size: 1
- Calories: 460
- Sugar: 5
- Sodium: 560
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 19
- Carbohydrates: 34
- Fiber: 6
- Protein: 30