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A vibrant Asian shrimp fried quinoa bowl with fresh vegetables

Classic Asian Shrimp Fried Quinoa Bowl

A delightful and healthy Asian-inspired bowl featuring shrimp, quinoa, and an array of fresh vegetables, all stir-fried in a savory sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 bowls
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (dry) Quinoa
  • 12-16 Large shrimp, peeled & deveined (≈ ½ lb)
  • ½ cup Carrot, diced small
  • ½ cup Sweet peas (frozen or fresh)
  • ½ cup Red bell pepper, diced
  • 3 stalks Green onions, sliced thin
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
Sauce & Garnish
  • 3 tbsp Low-sodium soy sauce
  • 1 tbsp Sesame oil
  • 1 tsp Rice vinegar
  • 1 tsp Honey or maple syrup (optional)
  • ¼ tsp Crushed red pepper flakes (optional)
  • 1 tbsp Toasted sesame seeds
  • Handful Fresh cilantro or Thai basil chopped
For Cooking
  • 2 tsp Olive oil or avocado oil
  • Salt & freshly ground black pepper to taste

Equipment

  • Fine-mesh sieve
  • Saucepan

Method
 

Cooking quinoa
  1. Rinse quinoa in a fine-mesh sieve under cold water for 30 seconds. Transfer it to a saucepan with 2 cups of water, then bring it to a boil.

Notes

For extra flavor, cook quinoa in vegetable or chicken broth instead of water. Adjust spice level by adding more or less crushed red pepper flakes. This dish can be easily customized with other vegetables like broccoli, mushrooms, or snap peas. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.