Teriyaki Shrimp and Quinoa Recipe
Some meals promise balance while secretly tasting boring.
This Teriyaki Shrimp and Quinoa Recipe delivers glossy sweetness, protein power, and the satisfaction of eating like you planned ahead.
Dinner feels polished, nourishing, and quietly impressive.
Teriyaki Shrimp and Quinoa Recipe
This Teriyaki Shrimp and Quinoa Recipe pairs plant-based shrimp with fluffy quinoa and a savory-sweet glaze for a fast vegan bowl.
Method
- Plant-based shrimp – 200 g
- Quinoa (uncooked) – ¾ cup
- Water – 1½ cups
- Broccoli florets – 1 cup
- Carrot – ½ cup, sliced
- Olive oil – 1 tablespoon
- Garlic – 2 cloves, minced
- Ginger – 1 teaspoon, grated
Teriyaki Sauce
- Soy sauce – 2 tablespoons
- Maple syrup – 1½ tablespoons
- Rice vinegar – 1 teaspoon
- Sesame oil – 1 teaspoon
- Cornstarch – 1 teaspoon
- Water – 2 tablespoons
Notes
Nutritional Values (Per Serving)
- Calories: 410 kcal
- Total Fat: 12 g
- Saturated Fat: 1.5 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 26 g
Vitamins and Minerals (Per Serving)
- Vitamin B12: 30%
- Magnesium: 20%
- Iron: 18%
- Potassium: 16%
- Vitamin C: 65%
Additional Notes / Tips to Enhance the Flavor
- Sprinkle sesame seeds for quiet authority.
- Add chili paste if sweetness feels too polite.
- Let sauce thicken properly, because details matter.
