Description
Sweet, savory, and ready in under 30 minutes!
Perfect for a weeknight meal.
Ingredients
Units
Scale
- 1/4 cups (60 ml) reduced sodium soy sauce
- 1 teaspoon sriracha or chile paste
- 1 teaspoon rice vinegar
- 1 cups (237 ml) pineapple tidbits
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 12 large shrimp
- 1/2 a small onion
- 1 cups (237 ml) broccoli florets
- 1 cups (237 ml) frozen mixed peppers
- 2 cups (473 ml) cooked quinoa
- 1/4 cups (60 ml) scallions
Instructions
- Combine soy sauce, sriracha or chile paste, rice vinegar, and 1/2 cup pineapple tidbits in a food processor. Blend until smooth and set aside.
- Heat sesame oil and olive oil in a wok or large skillet over high heat.
- Add shrimp and cook until opaque and slightly caramelized, about 3-4 minutes.
- Add onion, broccoli, peppers, and remaining pineapple tidbits. Cook until tender and slightly charred, about 4-5 minutes.
- Pour sauce over the mixture and toss to coat. Cook until the sauce is slightly reduced.
- Add cooked quinoa and scallions, stirring until combined and heated through.
- Serve hot, garnished with extra scallions if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Substitute cooked chicken or tofu for the shrimp for a vegetarian/alternative protein option.
- These bowls are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 150