Nick’s Pick | Carb-Wise: Shrimp & Quinoa Power Bowls
with Roasted Cashews, String Peas & Wafu Sauce
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Think pink. Treat these juicy shrimp to a quick searing, a squirt of lime and a scattering of chives and they’ll become instant stars in pretty power bowls. Another power move—like sautéing string peas to their greenest and crispest—gets you deeper in the power zone. Complete the array of wholesome components with fluffy quinoa, fresh tomato and cukes, drizzle on some wafu sauce and declare open sesame season!
We will send you:
- 285g Shrimp
- 2 Cucumbers
- 1 Tomato
- 100g Sugar snap peas (or snow peas)
- 1 Lime
- 1 Bunch of chives (or garlic chives)
- 45ml Wafu sauce
- 25g Roasted cashews
- 95g White quinoa
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Shrimp, Soy, Cashews, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
3 g
Sodium
1720 mg
Total Carb
52 g
Sugars
9 g
Protein
31 g
Fibre
7 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, zest and juice the lime. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Cut each pod into thirds. Thinly slice the cucumbers and chives. Medium-dice the tomato.
Sauté the string peas
In a large pan, heat a drizzle of oil on medium-high. Add the string peas, ⅓ of the spices and S&P. Sauté, 1 to 2 min., until crisp-tender. Transfer to a plate and reserve the pan.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add ½ the lime juice and ½ the chives; stir well.
Finish & serve
Roughly chop the cashews. To the pot of quinoa, add the lime zest and remaining lime juice; stir well. Divide the quinoa between your bowls. Top, side by side, with the string peas, shrimp, cashews, tomato and cucumbers (season the tomato and cucumbers with S&P). Drizzle with the wafu sauce. Garnish with the remaining chives. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
