Garlic-Ginger Shrimp With Quinoa Recipe Paired with Alpine Valley Sauvignon Blanc

Gartlic Ginger Shrimp with Quinoa

Garlic-Ginger Shrimp With Quinoa

By Liz Pearson

Fresh tasting, totally delicious, fast and easy!  That is how I would describe this meal.  It’s fantastic.  It’s great for lunch or dinner and company will love it too.  Shrimp is a lean source of protein and rich in nutrients, including selenium, vitamin B12, choline, magnesium, zinc and copper.

Although shrimp does contain cholesterol, for most people, in moderation, shrimp can easily fit into a healthy diet.  As for quinoa, it is considered a whole grain and is rich in disease-fighting antioxidants, magnesium and folate. I hope you enjoy this meal as much as I do!  Make it today!

Serves 4
Stir-Fry Ingredients:Alpine Valley Sauv Blanc

340 g medium shrimp, peeled and deveined (thawed and rinsed if frozen)
1 T (15 mL) extra virgin olive oil
1 T (15 mL) minced ginger
2 cloves garlic, minced

Dressing Ingredients:

4 tsp (20 mL) light soy sauce
4 tsp (20 mL) honey
4 tsp (20 mL) rice vinegar

Other Ingredients:

1 cup (250 mL) quinoa (makes about 3 cups/750 mL cooked)
1 small avocado, diced
1 cup (250 mL) diced, fresh tomato
½ cup (125 mL) fresh cilantro, chopped

Please note:  I use sweet cocktail tomatoes in this recipe, because I find they have great flavour all year round.  You can easily substitute brown rice for quinoa if you prefer.  Quinoa, however, does provide more nutrition.  To remove the residue from quinoa that sometimes gives it a slightly bitter taste, rinse it prior to cooking in a fine-meshed strainer under cold water and gently rub the seeds together in your hands.

Cook one cup of quinoa according to package directions.

While the quinoa is cooking, whisk together the dressing ingredients in a small bowl.  Set aside.

If shrimp was frozen, rinse to remove any ice crystals and pat dry.  Cut off tails if they have not already been removed.

Heat extra virgin olive oil in large frying over medium heat.  Add shrimp and ginger.  Stir-fry just until shrimp is pink and cooked through, about 4 minutes.  Add just 1 tablespoon (15 mL) of the dressing, along with the garlic and sauté for another 30 seconds.  Remove from heat.

Divide cooked quinoa evenly into four bowls (about ¾ cup/175 mL per bowl).  Drizzle each bowl with 1 tablespoon (15 mL) of dressing and stir until combined.  Evenly divide and top each bowl with shrimp mixture, diced tomatoes, avocado and cilantro.  Enjoy!

Nutritional Information per Serving:  342 calories, 12 g fat, 2 g saturated fat, 41 g carbohydrates, 8 g sugars, 7 g fibre, 21 g protein, 415 mg sodium

Liz Pearson

Liz Pearson is a Registered Dietitian with a passion for peanut butter sandwiches and an undying love for chocolate! Liz believes that food, love and life should be delicious and she’s dedicated to making your life more so.”My mission is to inspire people through my writing and speaking to experience more “deliciousness” in all aspects of their lives. What does “deliciousness” mean to me? It means delightful, wonderful and highly pleasing to the senses! Food, including healthy food, should be delicious. Choosing nutritional all-stars and disease-fighting superstars helps fuel a long, healthy and delicious life. A delicious life overflows with wonderful things like love, joy, fun and adventure. Where does my mission come from? It comes straight from my heart – it is who I am, what I believe in and what I strive for every day. I hope your life will be better and more delicious, because of my contribution to it!” Her next book “Broccoli, Love & Dark Chocolate” will be coming early next year.



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