Empty My Fridge
20 minute Asian Shrimp & Quinoa
Ingredientes
- Olive oil1 colher de sopa
- Garlic · minced1 colher de sopa
- Bell pepper · diced1
- Shrimp1 ½ lb
- Molho sriracha1 colher de sopa
- Peanut butter powder4 colheres de sopa
- Molho shoyu2 colheres de sopa
- Rice wine vinegar1 colher de sopa
- Ginger1 colher de sopa
- Lime
- Sesame oil2 colheres de chá
- Quinoa · cooked4 xícaras
- Edamame1 xícara
- Cabbage · shredded chopped1 xícara
- Carrot⅓ xícara
- Cilantro · chopped⅓ xícara
Modo de preparo
- Heat a skillet over medium heat. Add olive oil, garlic and bell pepper and cook for about 2 minutes, until the oil is fragrant and the pepper edges are lightly seared.
- Raise the heat to medium-high, add the shrimp and toss with the pepper. Add the sriracha while it cooks.
- Cook the shrimp about 4 to 5 minutes until plump and pink throughout, then set aside.
- Whisk together the sauce ingredients.
- In a large bowl, combine the shrimp, cooked quinoa and sauce, and toss thoroughly.
- Add the remaining ingredients and mix.
- Season to taste with low-sodium soy sauce and lime juice.
Resumido do vídeo de Fit Men Cook. Assista para ver os detalhes.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.