Shrimp and Kale Quinoa Bowl

  • 9 Ingredients
  • 15 Minutes
  • 2 Servings
Shrimp and Kale Quinoa Bowl
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  • 1/2 cup Quinoa (dry)

  • 1 tbsp Maple Syrup

  • 1 tbsp Apple Cider Vinegar

  • 1 1/2 tsps Tamari

  • 2 cups Kale Leaves (tough stems removed, chopped)

  • 1/2 Green Bell Pepper (chopped)

  • 1 cup Snap Peas (chopped)

  • 227 grams Shrimp, Cooked (tails removed)

  • 2 tbsps Cashews (crushed)


  • Cook the quinoa according to the directions on the package, and set aside.

  • In a small bowl, whisk together the maple syrup, apple cider vinegar, and tamari.

  • Divide the chopped kale equally between serving bowls or plates. Top with equal amounts of quinoa, bell pepper, snap peas, and shrimp.

  • Drizzle the dressing overtop and garnish with the crushed cashews. Enjoy!

Refrigerate in an airtight container for up to three days.

Use sesame seeds instead, or omit the cashews completely.

More Flavour
Add ginger and garlic to the dressing. Sauté the shrimp and veggies if preferred.

Make it Vegan
Use firm tofu, tempeh, or edamame instead of shrimp.