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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.

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 410
Method Notes

Method
 

  1. Plant-based shrimp – 200 g
  2. Quinoa (uncooked) – ¾ cup
  3. Water – 1½ cups
  4. Broccoli florets – 1 cup
  5. Carrot – ½ cup, sliced
  6. Olive oil – 1 tablespoon
  7. Garlic – 2 cloves, minced
  8. Ginger – 1 teaspoon, grated
Teriyaki Sauce
  1. Soy sauce – 2 tablespoons
  2. Maple syrup – 1½ tablespoons
  3. Rice vinegar – 1 teaspoon
  4. Sesame oil – 1 teaspoon
  5. Cornstarch – 1 teaspoon
  6. 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.
Because weeknight dinners should look composed and taste confident.