This vibrantly nutritious shrimp quinoa bowl is packing seriously bold flavor. Honey, tamari, and orange juice lend the shrimp a zesty sweetness, while crisp vegetables like cucumber and red onion add freshness to each bite.
Recipe yields 6 servings
Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.
In a medium bowl, combine the orange juice, sriracha, honey, tamari, garlic, 1 tablespoon of the oil, and 1 tablespoon of the lime juice. Reserve three-quarters of the dressing for serving. In the bowl with the remaining quarter of the dressing, add the shrimp and toss to coat. Marinate the shrimp, stirring occasionally, for 15 minutes.
In a medium bowl, combine the oranges, cucumbers, scallions, and the remaining 1/2 tablespoon lime juice. Season with salt and black pepper to taste.
In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Working in batches if needed, cook the shrimp until charred in spots and cooked through, about 3 minutes per side.
Divide quinoa among bowls. Top with the shrimp, citrus salad, avocado and red onion. Drizzle with the reserved dressing.