Bok Choy Shrimp And Quinoa Recipes

GARLIC SHRIMP WITH QUINOA

Steps:

• In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.
• Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
• Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.
• Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
• Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

SHRIMP AND BOK CHOY STIR-FRY

Steps:

• Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
• Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.

JALAPEñO-LIME QUINOA AND BOK CHOY

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add 1 each minced garlic clove and jalapeño; cook 1 minute. Add 1 1/4 cups water, 3/4 cup tricolor quinoa and 1/2 teaspoon kosher salt. Bring to a boil, reduce to a simmer, cover and cook until tender, 12 to 15 minutes. Remove from the heat and set aside, covered, 10 minutes. Stir in 1 pound thinly sliced baby bok choy and the zest and juice of 1/2 lime.

SHRIMP AND VEGGIE CHEAT SHEET WITH HOISIN DRESSING

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Sprinkle the shrimp with 1/2 teaspoon each of salt and pepper. Set aside.
• Whisk the hoisin, soy, vinegar, Dijon, ginger, sesame oil and garlic together in a large bowl. Whisk in the vegetable oil. Add the bok choy to the bowl, then toss, then transfer them to one side of the baking sheet. Add the red pepper to the bowl, then toss in the remaining marinade, and transfer them to the center of the baking sheet. Toss the shrimp in the remaining marinade and arrange it on the last side of the baking sheet. Pour any remaining marinade over the vegetables and shrimp. Bake until the shrimp are pink and opaque and the vegetables are starting to char, 15 to 20 minutes. Remove from the oven and set aside. (The bok choy can be chopped into smaller pieces if desired.)
• Divide the rice among 4 bowls. Add a few shrimp and the vegetables to each bowl. Top with the sesame seeds, scallions, peanuts, crunchy noodles and cilantro. Drizzle with the sriracha, if using. Serve warm!