Herbed Quinoa Shrimp Bowls

Herbed Quinoa Shrimp Bowls

by | Jan 3, 2020 | FISH & SEAFOOD, GLUTEN FREE, VEGETARIAN | 2 comments

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Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

Do you have a New Year’s resolution? With the new year approaching fast, I find myself thinking of my own New Year’s resolutions.   Like many of you, one of my resolutions is to eat differently.  I say different because I don’t necessarily want to eat less or lose a bunch of weight, I just want to eat less refined sugar and simple carbohydrates like white rice. I have found that by eating a little more protein and less simple carbohydrates I generally feel better and have less hunger throughout the day.  As with everything, moderation is key to my success and my goal of maintaining this small change does not mean I will pass on every cookie and slice of bread. It means certain foods will be eaten less often. This year is all about balance!

I hope the new year brings you success and happiness in all that you do. Cheers to 2020!

I find dishes like Herbed Quinoa Shrimp Bowls perfect for my resolution because they’re high in protein, both the shrimp and quinoa, a good source of fibre and loaded with fresh flavour from parsley, garlic and lemon. It also has arugula which I absolutely love lightly wilted. It’s simple, delicious and a great way to help refine the way you eat. 

Raw shrimp, arugula and lemon dressing in preparation for Herbed Quinoa Shrimp Bowls.

You might also like one of these great recipes.

Mushroom and Arugula Quinoa Bowls

Shrimp and Pesto Pasta

Red Curry Coconut Shrimp

 

Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

Author: Compelled to Cook

Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
Herbed Quinoa Shrimp Bowls
Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Servings Prep Time
    2 people 15 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
    Herbed Quinoa Shrimp Bowls
    Print Recipe
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      25 minutes 5 minutes
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      25 minutes 5 minutes
      Ingredients
      Shrimp Bowls
      Dressing
      Servings: people
      Instructions
      1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
      2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
      3. Pat shrimp dry and season with salt and pepper.
      4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
      5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
      6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Mushroom and Arugula Quinoa Bowls

      Mushroom and Arugula Quinoa Bowls

      by | Mar 25, 2019 | GLUTEN FREE, VEGETARIAN | 0 comments

      Even though I’m not a vegetarian, that doesn’t mean I don’t enjoy a meatless meal on regular occasion. In fact, I think it’s very important to eat legumes and plant-based proteins for a good overall balance of one’s diet.  My thoughts on the matter also play nicely with the new Canada Food Guide, so I see it as a win-win. But eating a meatless meal doesn’t have to be complicated, and that’s why I love these Mushroom and Arugula Quinoa Bowls.

      Why do I love quinoa?

      It’s neutral in taste and can take on a wide variety of flavours.

      Quick and easy to prepare with no special equipment or longer soaking periods required.

      Great as a main dish or side dish and is gluten-free.

      It contains plant-based protein and essential amino acids, making it a complete protein. This is important because essential amino acids are the ones that the body cannot produce on its own and must get from food. 

      Not only a source of protein but fibre, magnesium, manganese and folate to name only a few. 

      It has a pleasant texture and holds up well on its own or in combination with other foods.

      If you love quinoa too or simply want to find out for yourself what all the fuss is about, here are a couple of other great recipes that include this amazing food. 

      Quinoa Spinach Egg Cups

      Spinach and Quinoa Stuffed Portabella Mushrooms

      Author: Compelled to Cook

      Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
      Mushroom and Arugula Quinoa Bowls
      Print Recipe
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        12 minutes
        Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
        Mushroom and Arugula Quinoa Bowls
        Print Recipe
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
          2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
          3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
          4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
          5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
          Recipe Notes

          I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com