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.
