A few weeks ago I came home starving after a hot yoga sesh and was craving something light but hearty. At first I thought I would whip up a quick raw Asian inspired slaw with edamame beans and my spicy peanut sauce, something that I can never seem to get enough of. Then I figured it needed  some extra ‘omph’, so I put some quinoa on to boil… and then somehow the raw veggies turned into lightly sautéed veg…anyway, long story short, this is what eventually evolved…

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I’m sure most of us have combined some variation of quinoa, veggies and a protein source. It’s kind of become the new take on the ever so popular stir-fry, typically made with rice. I decided to use yellow pepper, purple cabbage, carrots, and edamame beans because, let’s be honest, I’m really into this colour combo. That’s actually how a lot of my recipe creations develop, based on a variety of colours and evidently a wide range of nutrients.

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Quinoa has a long history, originating in Central America centuries ago. However, it has become quite the trendy whole grain (technically a seed) in North America over the last few years. This is in part due to quinoa being a complete protein; meaning it has all 9 essential amino acids (the building blocks of protein) our bodies need, which is rare among plant protein sources. That’s not to say other plant protein sources are inferior. Take edamame beans for example, which have a whopping 17 g of protein and 8 g of fibre per serving. Pretty impressive! On that note, I highly recommend making sure to include the edamame beans in this dish as they really take this ‘stir-fry’ to a new level.

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Quinoa is like a blank canvas in terms of being receptive to adding various ingredients and flavours, making it ideal to soak up the bold flavour of my spicy peanut sauce. I started making this as a dipping sauce for veggie ‘summer’ rolls; I would just decrease the ratio of vinegar and lime juice. I also love it as a salad dressing over an Asian slaw in which case I increase the ratio of vinegar and lime juice so it is a thinner consistency. Basically, I’m kind of addicted to it.

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This dish can take on several variations. It can easily be made vegan by omitting the shrimp or swapping in beans (I recommend black beans). As well, if you don’t like shrimp you can use chicken. I actually prefer this dish at room temperature but it can be enjoyed hot, warm, cold… pretty much however you prefer! I’ve been using up the leftovers for lunch making my busy week much easier!

 

Hope you enjoy this one… all week long!

Ciao!

Sarah

Shrimp & Quinoa ‘Stir-Fry’ with a Spicy Peanut Sauce

Servings: 4
Prep/Cook Time: 35-40 minutes

INGREDIENTS

1/2 cup (125 ml) quinoa
1 cup (250 ml) red (purple) cabbage, finely sliced
1 large (1 cup, 250 ml) carrot, finely sliced
1 yellow pepper (1 cup, 250 ml), finely sliced
1 tbsp (15 ml) coconut oil
1 garlic clove, minced
1 tbsp fresh ginger, finely chopped
1 cup (250 ml) edamame beans
12 oz (340 g) wild caught or sustainably farmed raw shrimp, with shells and tail removed

Spicy Peanut Sauce:
2 tbsp (30 ml) Sriracha (adjust to taste)
2 tbsp (30 ml) honey
Juice of 2 limes
1/4 cup  (60 ml) all natural peanut butter (or almond butter)
1/4 cup (60 ml) white wine vinegar
1 tbsp (15 ml) sesame oil
2 tbsp (60 ml) soy sauce or tamari

INSTRUCTIONS

  1. Defrost shrimp if frozen.
  2. Combine ingredients for peanut sauce and whisk. Set aside.
  3. Cook quinoa (rinse, if not ‘pre-rinsed’). Add quinoa to a pot with 1 cup of water and bring to a boil. Once boiling, reduce heat to simmer and cook for approximately 15 minutes or until water is absorbed.
  4. Meanwhile, slice/chop veggies.
  5. Heat 1 tbsp coconut oil in large sauté pan over medium-low heat.  Briefly cook garlic and ginger, about 1 minute. Add shrimp and vegetables and sauté until shrimp are cooked through, about 5 minutes.
  6. Add cooked quinoa to the bottom of a serving dish or bowl and ladle/spoon sautéed shrimp and vegetables over top. Drizzle peanut sauce over top and toss together. Save some of the sauce to drizzle on individual servings or for leftovers.
  7. Optional garnishes: cilantro, chopped nuts (I used cashews), hot sauce, and/or lime wedge.