Spicy Shrimp and Quinoa Bowl

Instructions

1. 1

   Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, and cover. Cook for 15 minutes or until water is absorbed and quinoa is fluffy.

2. 2

   While quinoa cooks, peel and devein shrimp. Rinse under cold water and pat dry with paper towels.

3. 3

   Cut red bell pepper into thin strips and mince garlic cloves.

4. 4

   In a large pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.

5. 5

   Add shrimp to the pan, season with salt and black pepper, and cook for 2-3 minutes on each side until pink and cooked through.

6. 6

   Add bell pepper strips and frozen peas to the pan. Stir-fry for another 3 minutes until vegetables are tender-crisp.

7. 7

   Stir in soy sauce and sriracha sauce, tossing everything to coat evenly. Cook for an additional minute.

8. 8

   Fluff cooked quinoa with a fork and divide into four bowls. Top each with shrimp and vegetable mixture.

9. 9

   Slice green onions and sprinkle over the bowls. Cut lime into wedges and serve alongside for squeezing over the top.