Sometimes I just want dinner to be ready. I want it to magically be healthy, delicious, and ready for immediate consumption...right now...this moment.
On days like that, it can be easy to choose a less healthy option (like wine and Easter candy, which may or may not have made up a good portion of my "dinner" since my husband's out of town). If you have this recipe up your sleeve, however, you won't have to succumb to such dangerous temptations (I was out of several of the ingredients, hence the Easter bunny chocolate ears instead). Anyway, this lovely quinoa dish is jam-packed with nutritious deliciousness. It's a variation on the Power Bowl I shared with you earlier, but with a fun curry twist. We loved it. I kind of want to make it right now, as I type. Good thing I'm going grocery shopping tomorrow... :)
Curry Quinoa
serves 2, with some leftovers
1 c. dry quinoa
2-3 cups stock or water
1/2-1 bell pepper, chopped
1/3-1/2 cup shelled edamame (I used frozen and let it thaw)
1/3-1/2 cup peas (I used frozen and let it thaw)
1/3 cup corn (I used frozen and let it thaw)
6-8 good-sized raw shrimp, shelled and cut into bite-sized chunks
Curry Vinaigrette
3 Tbs olive oil
2 Tbs apple cider vinegar (another vinegar would work, like white or white wine, but the apple is nice here)
1-2 Tbs honey or maple syrup
1 tsp minced garlic (about one clove)
1 Tbs curry powder
Place quinoa in broth and bring to a boil. Simmer for about fifteen minutes or until all the liquid is absorbed. While your quinoa cooks, heat a skillet over medium-high heat and add a drizzle of oil (I used coconut). Add your shrimp and cook until pink and opaque. If you're using all raw veggies, toss them into the pan a little before the shrimp is done to cook (except your bell pepper pieces). If you're using frozen, just let them sit out while you're preparing your other ingredients to thaw a bit. Throw in with the hot quinoa when it's done cooking so they can a bit warmed.
Combine all the vinaigrette ingredients in a small bowl and whisk to combine. Toss your quinoa, veggies, shrimp, and vinaigrette together. Serve warm, cold, or hot - up to you! Yum and ready in fifteen minutes. :)
Curry Quinoa
serves 2, with some leftovers
1 c. dry quinoa
2-3 cups stock or water
1/2-1 bell pepper, chopped
1/3-1/2 cup shelled edamame (I used frozen and let it thaw)
1/3-1/2 cup peas (I used frozen and let it thaw)
1/3 cup corn (I used frozen and let it thaw)
6-8 good-sized raw shrimp, shelled and cut into bite-sized chunks
Curry Vinaigrette
3 Tbs olive oil
2 Tbs apple cider vinegar (another vinegar would work, like white or white wine, but the apple is nice here)
1-2 Tbs honey or maple syrup
1 tsp minced garlic (about one clove)
1 Tbs curry powder
Place quinoa in broth and bring to a boil. Simmer for about fifteen minutes or until all the liquid is absorbed. While your quinoa cooks, heat a skillet over medium-high heat and add a drizzle of oil (I used coconut). Add your shrimp and cook until pink and opaque. If you're using all raw veggies, toss them into the pan a little before the shrimp is done to cook (except your bell pepper pieces). If you're using frozen, just let them sit out while you're preparing your other ingredients to thaw a bit. Throw in with the hot quinoa when it's done cooking so they can a bit warmed.
Combine all the vinaigrette ingredients in a small bowl and whisk to combine. Toss your quinoa, veggies, shrimp, and vinaigrette together. Serve warm, cold, or hot - up to you! Yum and ready in fifteen minutes. :)