Shrimp & Peanut Quinoa Bowls
with Tender-Crisp Veggies
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
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.
We will send you:
- 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)
Contains: Eggs • Peanuts • Sesame • Shrimp • Soy • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
45 g
Saturated Fat
5 g
Sodium
1900 mg
Total Carb
47 g
Sugars
10 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 the quinoa.
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 reserve the pan.
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.
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.
