Shrimp Quinoa Poke Bowl (Gluten Free Dairy Free Soy Free) Recipe

Prepare the quinoa according to package instructions as the base of the poke bowl.

Sauté onion and garlic in a pan until fragrant.

Add the wild frozen shrimp to the pan, season with smoked paprika and salt, and cook until shrimp are pink and opaque.

Assemble the poke bowl by placing quinoa at the bottom, then topping with sautéed shrimp, carrots, avocado, red cabbage sauerkraut, microgreens or sprouts, and sliced bell pepper.

In a bowl, whisk together coconut aminos, balsamic vinegar, olive oil, maple syrup, and Dijon mustard to create the poke sauce.

Drizzle the poke sauce over the assembled poke bowl and garnish with sesame seeds.

Equipment Needed

Spice Level:

Dietary