Ginger-Garlic Shrimp with Quinoa

Name: Ginger-Garlic Shrimp with Quinoa
Cook time: 20 min
Yield: 4 servings
Ingredients: 240 g quinoa, rinsed rinsed well under cold water; 600 ml water divided between quinoa and sauce; 1 g fine salt divided; 680 g shrimp, peeled and deveined patted dry; 1 g fine salt divided; 1 g black pepper freshly ground, divided; 15 ml soy sauce divided; 15 ml neutral oil divided; 15 ml neutral oil divided; 6 cloves garlic cloves minced; 20 g fresh ginger peeled and finely grated; 120 g baby spinach washed; 4 stalks scallions thinly sliced; 2 g fine salt divided; 1 g black pepper freshly ground, divided; 30 ml soy sauce divided; 30 ml lemon juice freshly squeezed; 15 ml honey; 300 ml water divided between quinoa and sauce; 8 g toasted sesame seeds for garnish

A weeknight shrimp and quinoa bowl built in one saucepan and one skillet. The quinoa cooks until fluffy, then is topped with shrimp quickly sautéed with ginger, garlic, spinach, and scallions in a savory pan sauce. The finish is light but substantial, with the sauce coating the grains and greens.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

240 g quinoa, rinsed rinsed well under cold water
600 ml water divided between quinoa and sauce
1 g fine salt divided
680 g shrimp, peeled and deveined patted dry
1 g fine salt divided
1 g black pepper freshly ground, divided
15 ml soy sauce divided
15 ml neutral oil divided
15 ml neutral oil divided
6 cloves garlic cloves minced
20 g fresh ginger peeled and finely grated
120 g baby spinach washed
4 stalks scallions thinly sliced
2 g fine salt divided
1 g black pepper freshly ground, divided
30 ml soy sauce divided
30 ml lemon juice freshly squeezed
15 ml honey
300 ml water divided between quinoa and sauce
8 g toasted sesame seeds for garnish

Instructions

Combine the rinsed quinoa, 600 ml water, and 1 g salt in the saucepan. Bring to a boil over high heat, then cover, reduce to low, and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand covered for 5 minutes, then fluff with a fork. The quinoa is fluffy, tender, and the grains show little visible white rings.
While the quinoa cooks, season the shrimp with 1 g salt, 1 g black pepper, and 15 ml soy sauce. The shrimp look lightly glossy and evenly seasoned.
Heat 15 ml oil in the skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until just opaque and lightly pink. Transfer the shrimp to a plate. The shrimp are opaque on the outside and still juicy in the center.
Add the remaining 15 ml oil to the same skillet. Stir in the garlic and ginger and cook for 20 seconds, then add the spinach and scallions with the remaining 1 g salt and 1 g black pepper. Cook, tossing, until the spinach wilts, 1 to 2 minutes. The aromatics are fragrant and the spinach has just wilted.
Stir the remaining 30 ml soy sauce, lemon juice, honey, and the remaining 300 ml water into the skillet. Simmer until slightly reduced, about 1 minute, then return the shrimp and any juices to the pan and toss just until coated and heated through, about 30 seconds. The sauce is cohesive and lightly glossy, and the shrimp are heated through without tightening.
Divide the quinoa among four bowls, spoon the shrimp and spinach mixture on top, and finish with sesame seeds if using. Each bowl has a base of quinoa, a layer of shrimp, and a visible spoonful of sauce over the greens.