If you're looking to turn up the heat, add Thai chili for that extra kick.
- Total time 30 minutes
- Portion size 4 servings
Spicy Peanut Dressing:
In saucepan, cook quinoa according to package directions; fluff with fork.
Spicy Peanut Dressing: Meanwhile, in bowl, whisk together peanut butter, vinegar, soy sauce, chili paste, salt, pepper and 1/3 cup water; set aside.
Bowls: n large nonstick skillet, heat oil over high heat; working in batches, cook shrimp, salt and pepper, stirring, until shrimp are pink and opaque throughout, 2 to 3 minutes.
Stir 1/3 cup of the Spicy Peanut Dressing into quinoa. Divide quinoa, shrimp, kale, snow peas, carrot and red onion among 4 bowls; drizzle each with 2 tbsp of the remaining Spicy Peanut Dressing. Sprinkle with cilantro, peanuts and Thai pepper (if using); serve with lime wedges.
Test Kitchen Tip: Sriracha is a great substitute for child paste.
Nutritional facts Per serving: about
- Fibre 10 g
- Sodium 737 mg
- Sugars 8 g
- Protein 34 g
- Calories 542
- Total fat 26 g
- Potassium 1088 mg
- Cholesterol 114 mg
- Saturated fat 3 g
- Total carbohydrate 49 g