Ingredients

The following ingredients have 2 Servings
  • 2 cups cooked quinoa
  • 1 cup cooked brown rice
  • 2 cups cooked chopped kale
  • 8 ounce can water chestnuts
  • 1/2 cup corn
  • 1 cup edamame beans shelled
  • 1/4 cup all purpose flour
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp fresh black pepper
  • 1/2 pound large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 cup sweet chili sauce (available in the Asian section of your grocery store)
  • 1/4 cup diced green onion
  • 2 tbsp chopped cashew nuts
  • 2 tbsp fresh basil leaves
  • 1/2 cucumber peeled and sliced into thin strips
  • 3 tbsp mayonnaise
  • 2 tsp Sriracha
  • 1/2 tsp soy sauce

Instruction

  • Combine the mayonnaise, Sriracha and soy sauce and set aside.
  • In a large bowl add the quinoa, rice, kale, water chestnuts, corn and edamame beans.
  • In a smaller bowl whisk together the flour, paprika, cumin and black pepper. Heat the olive oil in a pan until hot.
  • Toss the shrimp in the flour mixture and ad to the hot oil.
  • Cook the shrimp for about 2 minutes and then turn them over and cook for a further 2-3 minutes and the center is cooked through.
  • Pour the chili sauce into another bowl and add the shrimp. Toss until well coated.
  • Fill two bowls evenly with the quinoa mixture and top with some of the shrimp.
  • Garnish with green onion, cashew nuts, basil and cucumber strips. Drizzle some of the sauce over the shrimp or place on the side for dipping.