Quinoa does not have to be boring. If you love quinoa, get creative by building a nutritious quinoa bowl with shrimp and your favorite veggies. Use quinoa as your base and build from there.
Prepare quinoa according to directions. Tip: 2 cups of water for every cup of quinoa. Set aside.
In a separate pot, boiling about 4 - 5 cups of water. Note: Add enough water to cover corn-on-the-cob.
Wash sugar snap peas. Set aside. Remove husk from corn-on-the-cob wash and set aside. Discard corn husk. De-vein and wash shrimp. Set aside
Add the sugar snap peas to the boiling water that does not contain the quinoa for 2-3 minutes. Immediately place in ice bath. Pat dry with paper towel, slice thinly. Set aside.
Now, boil the corn-on-the-cob in the same boiling water for about 5 minutes or until your desired taste. Remove from boiling water and place on clean plate to cool. Once cooled, remove the kernels from the cob. Set aside
In the same boiling water add clean shrimp and boil for 2 to 3 minutes. Remove shrimp from water. Set aside,
Place a saute pan over medium heat. Add olive olive. When olive oil is heated add cooked quinoa, corn, shrimp, a drizzle of olive over the top, salt (to taste) and toss. Then add, sliced sugar snap peas and gently toss again.
Serve hot or warm.
Notes
**Please note: Nutritional values serve as a guide only as values may vary.