Sweet Ginger Shrimp with Dill and Quinoa

I can’t believe it’s June already! Part of me is looking forward to summer but the other part of me wishes I had eaten better over the past few months. Hot weather means less clothing and it’s hard to cover up, if you know what I mean. Vanity aside, running long distances with extra weight isn’t easy either. It can be hard on your joints and you use more energy to run fast. This month is a good time to start eating clean so you can fit into that new swimsuit. So let’s kick things off with a recipe using quinoa.

Quinoa (pronounced KEEN-wah) is a grain that has a soft fluffy texture when cooked and somewhat of a nutty flavor. It is high in fiber, protein, magnesium and iron. I first had a chance to try quinoa a few years ago when I stayed at Disney’s Animal Kingdom Lodge. For breakfast, the staff had set out a pot of quinoa next to a pot of oatmeal and they explained that quinoa was often eaten as hot cereal in many cultures – you can dress it up just like oatmeal with fruit and a pinch of cinnamon, only it has much more protein. I was immediately hooked!

I found this recipe for Sweet Ginger Shrimp with Dill & Quinoa in an old issue of The Running Room magazine. It’s simple to make, and I sometimes double the quantity so I’ll have extras for lunches during the week. I normally take a serving with me for lunch along with a container of mixed salad greens, a handful of baby carrots and an apple, and I’m set until dinner.

What are some of your favourite activities to get in shape?

 

Sweet Ginger Shrimp with Dill & Quinoa
(Yield: 4 servings)

Ingredients:

  • 1/2 cup quinoa
  • 1 tablespoon vegetable oil
  • 1/2 cup finely diced onion
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon garlic
  • 1/2 teaspoon black pepper
  • 1 pound large shrimp (about 25-30)
  • 1/4 cup fish stock or chicken stock
  • 2 tablespoons fresh lime juice
  • 1 tablespoon liquid honey
  • 1/2 cup diced red peppers
  • 1/4 cup chopped fresh dill

Directions:

  • Cook quinoa according to package directions and set aside.
  • Heat the vegetable oil in skillet over medium heat. Cook onions, stirring for 2 to 4 minutes until lightly brown.
  • Add ginger, lime zest and black pepper. Cook for about 30 seconds, stirring until ginger and garlic are fragrant.
  • Add shrimp, stock, lime juice and honey. Cover and cook for about 5 minutes, stirring once (scraping any bits from bottom of the pan), until shrimp are pink and cooked through. Remove from heat.
  • Toss prepared quinoa with shrimp mixture, add in dill and peppers.
Recipe notes: If you buy your quinoa from the bulk store and there are no cooking instructions, it’s a 1:2 ratio of quinoa to water. So for this recipe it’s a 1/2 cup of quinoa to 1 cup of water. You bring it to a boil, and the simmer for about 7-10 minutes. It took me about 8 minutes to finish cooking. Don’t forget to soak your quinoa in water before you start cooking. It helps to get rid of any coatings on the seeds.  If you’re not a fan of shrimp or are vegetarian, you can easily swap out the shrimp for cubed tofu (extra firm).
(Source: The Running Room Magazine)
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8 thoughts on “Sweet Ginger Shrimp with Dill and Quinoa

  1. I love quinoa recipes! I buy it in bulk. I can’t wait to enjoy this recipe!
    We have a trail/sidewalk that runs along the bay beside my house. I love riding my bike up and down it or walking, unfortunately I can’t run because of a previous knee injury. But it is so beautiful that it doesn’t feel like exercise.

  2. This looks perfect, I’ve yet to try Quinoa because it’s quite hard to find where I live. The flavour of this dish sounds amazing though, is it filling?

    1. Hi Emma! You might be able to order quinoa from an online retailer. I find it filling but I usually have sides like a salad and some raw veggies with it. I think it might be okay in the summer alone but I’d probably want some sides in the winter when I have a larger appetite.

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