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SERVES: 3 | TIME: 30 MIN
INGREDIENTS
- 1.5 cups quinoa, cooked
- 9-oz shrimp (pre-cooked & peeled, fresh or frozen)
- 3 cups broccoli, chopped into florets
- 1/2 cup cashews, chopped
- 2 garlic cloves, minced
- 2 Tbsp olive oil
- 1 tsp salt
Optional Toppings:
- 12-oz silken tofu
- 1 bunch cilantro
- juice of 1 lime
- 1/2 cup coconut milk, canned
- 1 Tbsp curry powder
- 1/2 tsp salt
PREPARATION
- Preheat oven to 4000F. Bring 1.5 cups water + 3/4 cup uncooked quinoa to a boil on stovetop. Reduce heat to low and simmer for ~15 minutes. Once quinoa is finished, fluff lightly with a fork, then set aside.
- Toss broccoli florets and cashews in olive oil, minced garlic and salt. Spread on baking sheet and roast at 4000F for ~15-20 min.
- While broccoli roasts, sauté shrimp in 1 Tbsp olive oil over medium-high heat to lightly brown, ~2 min, then set aside.
- Blend all sauce ingredients on high until smooth and creamy.
- Dish up each serving with 1/2 cup cooked quinoa, 1/3 of the broccoli/cashew goodness, 1/3 of the shrimp + 1/3 of the cilantro sauce, and then garnish with more fresh cilantro & lime.
Like this recipe? Try this Quinoa Avocado Power Bowl next time!
