Shrimp and peanut quinoa bowls - Extra large standard

Carb-wise

Shrimp & Peanut Quinoa Bowls

with Tender-Crisp Veggies

730 cals

25 mins

Member favourite
Spotlight ingredient
No added dairy

Description

We’re keen on quinoa for its many qualities: protein, fibre content, soft touch and nutty taste. It carries a luminous load of tender pink shrimp, sesame-spiced string peas and bok choy, complemented by sliced radishes. Pleasingly rich wafu sauce and toasted peanuts top up the texture.

Contains:

Eggs • Peanuts • Sesame • Shrimp • Soy • Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 285g Shrimp (BAP-certified)

  • 100g String peas (sugar snap peas or snow peas)

  • 225g Bok choy tips

  • 100g Radishes

  • 60ml Wafu sauce

  • 95g Red & white quinoa

  • 25g Chopped peanuts

  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)

Nutrition

Total fat

45g

Saturated Fat

5g

Sodium

1900mg

Total carbs

47g

Sugar

10g

Protein

33g

Fibres

8g

Recipe Instructions

Shrimp & Peanut Quinoa Bowls - Step #1 Cook the quinoa
Step 1: Cook the quinoa
  • Using a strainer, rinse the quinoa.
  • In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
  • Reduce the heat, cover and simmer, 16 to 18 min., until tender.
  • Fluff the quinoa.
Shrimp & Peanut Quinoa Bowls - Step #2 Mise en place
Step 2: Mise en place
  • Meanwhile, remove the root ends of the bok choy; roughly chop.
  • Thinly slice the radishes.
  • Remove the stem ends of the string peas; cut crosswise into thirds.
Shrimp & Peanut Quinoa Bowls - Step #3 Cook the bok choy & string peas
Step 3: Cook the bok choy & string peas
  • In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
  • Add the bok choy and string peas. Sauté, 1 to 2 min., until beginning to soften.
  • Add 1 tbsp water (double for 4 portions), ½ the spices and S&P.
  • Cook, partially covered, 2 to 3 min., until tender.
  • Transfer to a plate and reserve the pan.
Shrimp & Peanut Quinoa Bowls - Step #4 Toast the peanuts & cook the shrimp
Step 4: Toast the peanuts & cook the shrimp
  • Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices.
  • In the reserved pan, heat a drizzle of oil on medium.
  • Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl.
  • In the same pan, heat a drizzle of oil on medium.
  • Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Shrimp & Peanut Quinoa Bowls - Step #5 Plate your dish
Step 5: Plate your dish
  • Divide the quinoa between your bowls.
  • Top with the bok choy, string peas, radishes and shrimp.
  • Drizzle with the wafu sauce.
  • Garnish with the peanuts. Bon appétit!