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Pineapple Shrimp Quinoa Bowls

Dianna Muscari
These pineapple shrimp bowls are a weeknight savior. Stir-fried to be sweet and savory and served with quinoa.
Course Main

Ingredients
  

For Sauce

  • 1/4 cup reduced sodium soy sauce
  • 1 teaspoon sriracha or chile paste more if you like it spicier
  • 1 teaspoon rice vinegar
  • 1 cup pineapple tidbits divided {I used frozen that had been thawed a bit}

For Stir Fry

  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 12 large shrimp {frozen & defrosted or fresh}
  • 1/2 a small onion sliced
  • 1 cup broccoli florets
  • 1 cup frozen mixed peppers {red yellow & green}
  • 2 cups cooked quinoa*
  • 1/4 cup scallions chopped

Instructions
 

  • In the bowl of a food processor, combine soy sauce, sriracha or chile paste, rice vinegar and 1/2 cup pineapple tidbits. {Reserve the other half of the pineapple for the stir fry.} Blend until totally smooth, then set aside.
  • Heat the sesame oil and olive oil in a wok or large skillet over high heat. Add shrimp and cook until they become opaque and slightly caramelized, about 3-4 minutes.
  • Add the onion, broccoli, peppers and remaining pineapple tidbits to the pan and cook until the vegetables start to become tender and charred in spots, about 4-5 minutes.
  • Pour the sauce over the mixture and toss to coat. Cook until the sauce is reduced a bit {but try not to overcook the veggies or they'll get too mushy}.
  • Add the cooked quinoa and scallions, stirring continuously until it's combined with the sauce and heated through.
  • Serve hot, garnished with extra scallions if desired.

Notes

I like to make a big batch of quinoa in the beginning of the week and either freeze or have ready to go in the fridge. I use this easy method: Preheat the oven to 375. Line an 8x8 inch pan with foil -- make sure it covers the whole thing and extends over the edges. Place 1 cup uncooked quinoa in the lined baking dish {add salt if you'd like} and pour 1 1/2 cups boiling water over top, mixing it slightly. Tightly cover the pan with another piece of foil. Bake for 35-40 minutes until the quinoa is cooked through. Fluff with a fork.