Herbed Quinoa Shrimp Bowls

Herbed Quinoa Shrimp Bowls

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

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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      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
      Gluten Free Snack Bites

      Gluten Free Snack Bites

      It may not seem like it yet, in fact, as I look out my window I still see snow, frost and a cloudy sky, but hiking, camping and the general need to be outdoors will soon be upon us. I’m hopeful anyway!! With the need to be frolicking in the wilderness or simply at the skateboard park, nutritious pack along snacks are a must.  Gluten Free Snacks Bites are very tasty with bits of chewy fruit, nuts and coconut.  They’re exactly what you need to help fuel your activities. 

      Made with quinoa, oats, nut butter, nuts and dried fruit they’re a great snack to pack along, whether it’s in a lunch box or backpack.  Don’t be fooled by the quinoa!  Trust me, you won’t even know it’s there. Plus, the quinoa adds more protein and nutrition to help keep you going.

      So even though I still have to wait for the weather to improve, I can still enjoy these tasty two-bite snacks with my morning coffee. In my opinion, it’s all about being able to adapt.  Enjoy!

      Gluten Free Snack Bites
      Print Recipe
        Servings Prep Time
        48 snack bites 40 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        48 snack bites 40 minutes
        Cook Time
        12 minutes
        Gluten Free Snack Bites
        Print Recipe
          Servings Prep Time
          48 snack bites 40 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          48 snack bites 40 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: snack bites
          Instructions
          1. In a medium size pot over low/medium heat stir together nut butter, brown sugar, butter, honey and coconut oil until smooth and melted.
          2. Remove from heat and allow to cool enough that you can put your hand on the bottom of the pot ( a good time to cook the quinoa according to package directions)
          3. Preheat oven to 350℉ and spray mini muffin tins lightly with non-stick spray.
          4. Add egg and vanilla, stir to combine. Mix in all remaining ingredients stirring until just combined.
          5. Scoop batter into prepared tins using a 1-ounce cookie scoop which is about 1 1/2 tbsp.
          6. Bake for 12 minutes and remove, allowing to cool for 5- 10 minutes in the pan prior to removing to a cooling rack.
          7. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.
          Recipe Notes

          -You can make your own oat flour by pulsing oatmeal in a spice grinder.  It takes about 1 1/4 - 1 1/3 cups of oatmeal to yield 1 1/4 cups of oat flour.

          -You don't need to chop the raisins, but I happen to like them a bit smaller as the snack bites are small and that way they don't overwhelm any bite.

          -I've made this recipe with both almond butter and peanut butter.  Both are wonderful, it's a matter of preference.  The photos show the recipe made with almond butter.

          -If you have only one 24 count mini muffin pan as I do, you can keep unused batter covered and chilled for up to two days and bake when ready.

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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

          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

          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
              Spinach and Quinoa Stuffed Portabella Mushrooms

              Spinach and Quinoa Stuffed Portabella Mushrooms

              Spinach and quinoa are a great pairing on their own, but toss in a little cheese and nestle them into a plump portabella mushroom and you’ve got yourself an awesome meal.  Spinach and Quinoa Stuffed Portabella Mushrooms are healthy, vegetarian, and gluten free.

              Not only is the portabella mushroom a superb vessel, the meatiness  of the mushroom gives you the “sense” that you’re eating something a little more substantial ….like meat. These Spinach and Quinoa Stuffed Portabella Mushrooms are quite filling on their own and do provide some protein from the quinoa and cheese.  I find the portabella mushroom to be mild in flavour  which makes it great for stuffing with a wide range of fillings. They’re  great way to use left over quinoa, rice, couscous, lentil, and the list goes on.  What can you stuff them with??

              Recipe Source:  Compelled To Cook

               

              Spinach and Quinoa Stuffed Portabella Mushrooms
              Print Recipe
                Servings Prep Time
                4 People 15 minutes
                Cook Time
                23 minutes
                Servings Prep Time
                4 People 15 minutes
                Cook Time
                23 minutes
                Spinach and Quinoa Stuffed Portabella Mushrooms
                Print Recipe
                  Servings Prep Time
                  4 People 15 minutes
                  Cook Time
                  23 minutes
                  Servings Prep Time
                  4 People 15 minutes
                  Cook Time
                  23 minutes
                  Ingredients
                  Servings: People
                  Instructions
                  1. Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 2tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic and continue to cook for another minute. Add spinach all at once and cook, stirring occasionally until spinach has completely wilted. Allow to cool slightly before proceeding.
                  2. To the spinach, stir in quinoa, Parmesan cheese, dried herbs, lemon juice, pepper, dried chili flakes and salt to taste. Set aside.
                  3. Rinse mushrooms and trim the bottom edge an approximate 1/4" and remove the stem down to the base. Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with olive oil.
                  4. Fill mushrooms with an approximate heaping 1/3 cup of mixture, pressing just slightly to fill in the mushroom cavity. Top with tomato slices if desired and then sprinkle each with mozzarella cheese. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes. Turn oven to broil and broil for 1-3 minutes until cheese is melty and golden. Remove from oven and serve immediately.
                  Recipe Notes

                  -Use 1/2 cup dry quinoa to 1 cup of vegetable or chicken broth and cook according to package directions.  Yields about 1 1/4 cups.

                  -The recipe indicates salt to taste because the type of broth used and salt tolerance will vary.  Taste the stuffing mixture first and add salt to your liking.

                  Quinoa Spinach Egg Cups

                  Quinoa Spinach Egg Cups

                  By far, one of my favourite foods to eat with eggs is spinach.  Add cheese and I’m in heaven!!  Straight out of the pan these Quinoa Spinach Egg Cups have a crispy shell, an oozy egg and melty cheese. Having more of a savoury habit, it’s no wonder I adore these baked egg cups.   Not only do these tasty cups have approximately 11 grams of protein each, they freeze surprisingly well and can be picked up and eaten out of your hand like a muffin.  Convenient, nutritious, snackable and full of texture and flavour is what makes these a winner.

                  Has anyone ever had grit in their quinoa?  Sadly, a long time ago I did have a bad experience with quinoa which led me not to use it for some time. The quinoa I had purchased was either not pre rinsed or I did not rinse it enough. I really can’t remember at this point, all I know is the end result was quinoa with little sandy bits. YUK!!  It was awful, because I’d be chewing away happily and then SNAP, I’d aggressively bite down on what feels like sand.  Not a great experience and frankly it turned me off. Luckily common sense prevailed and I realized this grit could be eliminated with proper rinsing or a pre rinsed product.  So I purchased an organic quinoa, pre rinsed and gave it another go.  Tender quinoa with no grit, the way it is meant to be.  In that moment I was transformed into a quinoa lover, so I suppose my point here is to purchase a quality product and have perfect quinoa every time.

                  I love this recipe because I’m a shift worker and can pull these out of the freezer for breakfast or lunch and I don’t need anything other than a microwave to warm them up.  They fill me up and keep me feeling full because of the protein content. Best of all, they’re some of my favourite foods all nestled and baked together in one convient cup.  Enjoy!

                  Recipe Source:  Compelled To Cook

                   

                  Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
                  Quinoa Spinach Egg Cups
                  Print Recipe
                  A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
                    Servings
                    12 cups
                    Servings
                    12 cups
                    Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
                    Quinoa Spinach Egg Cups
                    Print Recipe
                    A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
                      Servings
                      12 cups
                      Servings
                      12 cups
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Cook quinoa as directed on package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, 3/4 cup of shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
                      2. Spray nonstick muffin tray with non stick spray. Press an approximate 1/4 cup quinoa mixture into muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup, top with remaining cheddar cheese. Bake for 16 minutes then turn oven to broil and broil for 1 minute. Remove from oven. Using a rubber spatula or other flat device, scoop cups out of muffin tray and serve immediately.
                      Recipe Notes

                      Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers.  Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave.  Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.