Spicy Honey Garlic Shrimp Quinoa Bowl

Thank you Minute® for sponsoring this post and for providing Minute® Ready to Serve White & Red Quinoa.

Quinoa served with spicy honey garlic shrimp and roasted vegetables. This honey garlic shrimp quinoa bowl is delicious and perfect for lunch or dinner.

I am soo excited to share this honey garlic shrimp quinoa bowl with roasted vegetables with you! I’ve been obsessed with bowl foods lately. I love the idea of grains topped with lots of protein and vegetables. Each bowl is loaded with wholesome ingredients, and this one is no different.

I’ve also been working a lot more lately so I’m always looking for meals that are easy to make for dinner and to pack for lunch. This honey garlic shrimp quinoa bowl is exactly what I’m looking for.

Easy to make quinoa topped with flavorful honey garlic shrimp, roasted asparagus, roasted mushrooms, and a spring salad mix. How can I resist?

For this quinoa bowl, I used Minute® Ready to Serve White & Red Quinoa. Have you heard of Minute Ready to Serve before? I love that it takes just a minute to heat up. So I can easily add this Ready to Serve Quinoa to my salads, my grain bowls, my soups, and so much more. I can use them as a side or I can mix in ingredients for a quick and easy meal or snack. Ready to Serve Quinoa comes in a set of two single-serve cups and in different varieties, which means you can easily take the portion controlled cups with you to work for lunch.

The Ready to Serve White & Red Quinoa is a blend of white quinoa and red quinoa. It’s 100% whole grain, gluten free, and a great source of fiber. Topped with sweet and spicy honey garlic shrimp, tender asparagus, and delicious mushrooms, this quinoa is perfect for lunch or dinner. It’s delicious, it’s flavorful, and it’s easy to make. I can definitely have this for dinner and prepare extra to bring to work with me the next day. Hope you’ll love it as much as I do!

Preheat the oven to 400F. Line a baking sheet with aluminum foil and grease the serve with nonstick cooking spray or with olive oil.

Place trimmed asparagus stalks and sliced mushrooms on the baking sheet and drizzle with olive oil and a sprinkle of salt. Roast the asparagus and mushrooms for about 8-10 minutes until the asparagus is tender. Once the asparagus and mushrooms are done, remove them from the oven and set aside for now.

While the asparagus and mushrooms are roasting, make the shrimp.

In a medium sized skillet, add two tablespoons of olive oil or vegetable oil over low to medium heat. Once the vegetable oil has heated, add minced garlic and cook until they become golden brown and aromatic.

Next, add jumbo shrimp with soy sauce, crushed red pepper, and honey. Cook the shrimp until they are a reddish orange color and no longer appear translucent. Remove the shrimp from the stove.

Remove the lid from the cup of Minute Ready to Serve Quinoa. Heat the quinoa in the microwave for 60 seconds if one cup and 90 seconds for two cups. Once the quinoa is warm, place them in a medium sized bowl. Top with the asparagus, mushrooms, spring salad mix, and honey garlic shrimp. Drizzle the leftover sauce over the bowl.

Serve the honey garlic shrimp quinoa bowl warm.

If packing for lunch the next day, allow the ingredients to cool before packing into a lunch box container and refrigerate.

Enjoy!

Thank you Minute® for sponsoring this post and for providing Minute® Ready to Serve White & Red Quinoa.

Spicy Honey Garlic Shrimp Quinoa Bowl

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Quinoa served with spicy honey garlic shrimp and roasted vegetables. This honey garlic shrimp quinoa bowl is delicious and perfect for lunch or dinner.

Author: Andrea Giang

Recipe type: Entree

Serves: 2 servings

Ingredients

• 2 tablespoons olive oil
• 8-10 stalks of asparagus
• 6-8 large mushrooms, sliced
• 2 tablespoons olive oil
• 5 cloves of garlic, minced
• 8-10 jumbo shrimp or prawns
• 1 tablespoon honey
• 1½ - 2 teaspoons soy sauce
• Pinch of crushed red peppers
• 2 cups Minute® Ready to Serve White & Red Quinoa
• ½ - 1 cup spring salad mix

Directions:

1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and grease the serve with nonstick cooking spray or with olive oil.
2. Place trimmed asparagus stalks and sliced mushrooms on the baking sheet and drizzle with olive oil and a sprinkle of salt. Roast the asparagus and mushrooms for about 8-10 minutes until the asparagus are tender. Once the asparagus and mushrooms are done, remove them from the oven and set aside for now.
3. While the asparagus and mushrooms are roasting, make the shrimp.
4. In a medium sized skillet, add two tablespoons of olive oil or vegetable oil over low to medium heat. Once the vegetable oil has heated, add minced garlic and cook until they become golden brown and aromatic.
5. Next, add jumbo shrimp with soy sauce, crushed red pepper, and honey. Cook the shrimp until they are a reddish orange color and no longer appear translucent. Remove the shrimp from the stove.
6. Remove the lid from the cup of Minute Ready to Serve Quinoa. Heat the quinoa in the microwave for 60 seconds if one cup and 90 seconds for two cups. Once the quinoa is warm, place them in a medium sized bowl. Top with the asparagus, mushrooms, spring salad mix, and honey garlic shrimp. Drizzle the leftover sauce over the bowl.
7. Serve the honey garlic shrimp quinoa bowl warm.
8. If packing for lunch the next day, allow the ingredients to cool before packing into a lunch box container and refrigerate.

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