This Asian-inspired grain bowl stars whole grain quinoa and millet and is topped with grilled shrimp marinated in a mixture of soy sauce, sesame oil, garlic and sriracha. Spinach, edamame, cucumber, avocado, broccoli and the oh-so-beautiful watermelon radish add color and nutrients!

Prep

15 mins

Bake

40 mins

Total

N/A

Yield

2 servings

Ingredients

• Water or Mushroom Broth | --- | 2 cups
• Hulled Millet | --- | 1/2 cup
• Organic Quinoa Grain | --- | 1/2 cup
• Wild Shrimp, peeled | --- | 1/2 lb
• Soy Sauce or Tamari | --- | 4 Tbsp
• Sesame Oil | --- | 4 Tbsp
• Garlic, minced | --- | 1 clove
• Sriracha | --- | 1 Tbsp
• Spinach | --- | 2 cups
• Shelled and Cooked Edamame | --- | 1 cup
• Cucumber, sliced | --- | 1
• Avocado, halved | --- | 1
• Broccoli, cut into bite-sized florets | --- | 1 cup
• Watermelon Radish, sliced | --- | 1
• Sesame Seeds | --- | 2 Tbsp

Instructions

1. Bring 2 cups water or mushroom stock to a boil in a pot. Add millet and quinoa. Cover, reduce heat to medium-low and simmer until water is fully absorbed, about 15-20 minutes. Remove from heat and set aside.
2. While grains cook, marinate shrimp. Combine soy sauce or tamari, sesame oil, garlic and Sriracha in a large bowl. Whisk to combine. Add raw shrimp and stir to coat. Let sit for 10 minutes.
3. Cook shrimp: preheat grill pan or large skillet to medium-high heat. Add shrimp and cook 5-6 minutes per side, or until pink and fully cooked. Set aside.
4. Divide cooked grains between two large bowls and top with spinach, cooked shrimp, edamame, cucumber, avocado, broccoli and watermelon radish. Sprinkle with sesame seeds and drizzle with additional soy sauce or tamari. Enjoy!