Carb-Wise: Shrimp & Peanut Quinoa Bowls
with Bok Choy, Radishes & String Peas
Cooking time
20 minutes
Servings
2/4
Calories
590 /serving
We’re keen on quinoa for its many qualities: nutritious protein and fibre content, soft touch and nutty taste. It’s the fluffy stuff at the base of these bowls, carrying a luminous load of tender pink shrimp and vegetables. Lightly sautéed to retain some crispness under the teeth, sesame-spiced string peas and bok choy are complemented by cool freshly sliced radishes. Pleasingly rich wafu sauce and a crumble of pan-toasted peanuts tops up the texture.
We will send you:
- 285g Shrimp (BAP-certified)
- 100g Radishes
- 225g Bok choy tips
- 100g String peas (sugar snap peas or snow peas)
- 60ml Wafu sauce
- 25g Chopped peanuts
- 95g Red & white quinoa
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Peanuts, Sesame, Shrimp, Soy, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
4 g
Sodium
1870 mg
Total Carb
47 g
Sugars
9 g
Protein
33 g
Fibre
8 g
Preparation
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 and keep warm.
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.
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 keep warm. Reserve the pan.
Toast the peanuts & cook the shrimp
Pat the shrimp dry with paper towel (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 frequently, 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.
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!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
