A mandala-like plate centered on a mound of tricolor quinoa, scattered with vegetables like a painter's palette: red bell pepper, yellow corn, green broccoli, and purple cabbage. Orange-glazed shrimp arranged around it. Topped with black sesame and bright sprigs of fresh cilantro give it a final touch of contrast.

Shanghai-Style Rainbow Quinoa

Name: Shanghai-Style Rainbow Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 14 ounces shrimp peeled and deveined; 1 cup Rainbow Quinoa rinsed; 1 red bell pepper finely diced; 1 cup Purple cabbage shredded; 1 cob Fresh corn kernels removed; 1 cup broccoli chopped into small florets; 2 green onions sliced; 1 inch ginger grated; 2 cloves garlic minced; 3 tablespoons Gluten-Free Soy Sauce; 1 orange zested and juiced; 1 teaspoon chili flakes; 2 teaspoons Black sesame seeds; handful Cilantro leaves chopped; 3 tablespoons Extra-virgin olive oil; to taste Salt and pepper

A colorful, nutrient-dense feast visually popping with joy.

Category Main Course

Prep 10 minutes

Cook 20 minutes

Style Chinese

Technique Boiling

Diet Friendly Gluten-Free

Daily recipe · June 21, 2024

A little about this dish

For those adhering to a gluten-free lifestyle but still eager for a culinary adventure, dive into this colorful dish inspired by Chinese cuisine. The star of this meal, Shanghai-Style Rainbow Quinoa, is high in proteins and fibers. Combining quinoa with vibrant seasonal vegetables, we'll capture the essence of summer in a colorful and nutritious plate.

Ingredients (for 2)

Shrimp — 14 ounces — peeled and deveined
Rainbow quinoa — 1 cup — rinsed
Red bell pepper — 1 — finely diced
Purple cabbage — 1 cup — shredded
Fresh corn — 1 cob — kernels removed
Broccoli — 1 cup — chopped into small florets
Green onions — 2 — sliced
Ginger — 1 inch — grated
Garlic — 2 cloves — minced
Gluten-free soy sauce — 3 tablespoons
Orange — 1 — zested and juiced
Chili flakes — 1 teaspoon
Black sesame seeds — 2 teaspoons
Cilantro leaves — handful — chopped
Extra-virgin olive oil — 3 tablespoons
Salt and pepper — to taste

Preparation

Step 1 — 🌈🍚👌

Cook the rainbow quinoa as per package instructions. Set aside to cool after cooking.
Step 2 — 🍤🧂🍳

Heat a pan with 1 tablespoon of oil, then add shrimp, salt, and pepper. Cook until pink and set aside.
Step 3 — 🍳🧅🌶️

In the same pan, add the rest of the oil, ginger, garlic, and chili flakes. Sauté until fragrant.
Step 4 — 🌽🫑🥦

To the pan, add corn, bell pepper, and broccoli. Keep cooking until slightly tender.
Step 5 — 🥬🥘🍊

Stir in the pre-cooked quinoa, shredded cabbage, gluten-free soy sauce, and orange juice to the pan. Stir until everything is well mixed.
Step 6 — 🍤🌿🍲

Add the cooked shrimp, green onions, and some chopped cilantro to the pan. Stir-fry for 2-3 minutes.
Step 7 — 🍽️🥗🍤

Serve the quinoa on plates, top with black sesame seeds and a sprig of fresh cilantro. Arrange the shrimp around the quinoa.

A final fox tip

To give it a twist, you could use chicken instead of shrimp, or, for a vegetarian version, tofu would work great as well. The kids will enjoy separating the ingredients by color and mixing the dish at the end.