PEANUT SHRIMP CRUNCH BOWLS

4 SERVINGS

MAKES

1 cup

⅓ cup 3 tbsp 4 tsp 4 tsp

¼ tsp

2 tsp 400 g

¼ tsp 8 cups 2 cups red quinoa, rinsed

natural peanut butter white vinegar sodium-reduced soy sauce Asian chili paste (such as sambal oelek) each salt and pepper

canola oil large shrimp (31 to 40 count), peeled and deveined each salt and pepper baby kale snow peas, trimmed and halved diagonally 1 ⅓ cup ½ cup ⅓ cup 1 carrot, julienned sliced red onion cilantro sprigs unsalted roasted peanuts, chopped red Thai bird’s-eye pepper, sliced (optional) lime wedges

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 ⅓ cup water; set aside.

In 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 ⅓ 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.

about 542 cal, 34 g pro, 26 g total fat (3 g sat. fat), 49 g carb (10 g dietary fibre, 8 g sugar), 114 mg chol, 737 mg sodium, 1,088 mg potassium. % RDI: 16% calcium, 44% iron, 116% vit A, 125% vit C, 87% folate.