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
Cuisine: Chinese Fusion
Ingredients: 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 None; orange, 1 zested and juiced; chili flakes, 1 teaspoon None; Black sesame seeds, 2 teaspoons None; Cilantro leaves, handful chopped; Extra-virgin olive oil, 3 tablespoons None; Salt and pepper, to taste None

Category Main Course

Prep 10 minutes

Cook 20 minutes

Style Chinese Fusion

Technique Boiling

Diet Friendly Gluten-Free

Daily Recipe: June 21, 2024

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.

Additional

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.