Poke bowl with quinoa, shrimp & avocado
Poke bowl with quinoa, shrimp & avocado
803kcal Per person
40g Protein
68g Carbs
41g Fat
20g Fiber
Ingredients
- 3 ounces shrimp (frozen) (84 g)
- 3 ounces quinoa (84 g)
- ½ cup edamame (90 g)
- 1 clove garlic (5 g)
- ½ avocado
- 1 carrot
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- 1 teaspoon honey (7 g)
- 1 tablespoon soy sauce (15 ml)
Preparing this recipe
- Remove the shrimp from the freezer and thaw according to the instructions on the packaging.
- Cook the quinoa according to the instructions on the packaging until done.
- Cook the edamame beans according to the instructions on the packaging until tender.
- Press the garlic clove. Slice the avocado and cut the carrot into strips.
- Pat the shrimp dry with paper towels. In a bowl, mix them with the oil, paprika powder, a bit of salt, garlic and honey.
- Heat a skillet. Cook the shrimp for 2-3 minutes until done.
- Assemble the bowl by placing the quinoa, edamame, carrot, avocado and shrimp together in a deep dish. Serve the bowl with soy sauce.
Tip van FitChef
1. Garnish this quinoa poke bowl with (roasted) sesame seeds.
2. Mix a tablespoon of lime juice into the marinade for the shrimp.
