Bowl with quinoa and shrimp

Ingredients:

Quinoa

• 1 cup quinoa

Shrimp and vegetables

• 450 g shrimp (21-25 pcs.), peeled, deveined
• 3 tbsp. l. rapeseed oil
• 2 cups broccoli florets
• 1 red bell pepper, seeded and stemmed, thinly sliced
• 1 yellow bell pepper, seeded and stemmed, thinly sliced
• 1 clove garlic, minced
• 1 tbsp thinly sliced ​​ginger, peeled
• 0.5 cup shelled edamame beans
• 3 tablespoons lightly salted soy sauce
• 1 tbsp. l. agave syrup
• Juice of half a lemon
• 1 tbsp Sriracha sauce

Preparation:

1. Place the quinoa in a bowl and cover with cold water. Transfer to a fine-mesh strainer and rinse thoroughly.
2. In a medium saucepan, pour 2 cups of water and salt generously until it resembles seawater. Bring to a boil, then add the quinoa. Stir, reduce heat, and simmer until all the water is absorbed, about 15 minutes. Set aside.
3. Shrimp and vegetables:
   
   Heat a wok or large skillet over high heat. Add half the vegetable oil and all the shrimp. Stir-fry until the shrimp are cooked through, 2-3 minutes. Remove the shrimp from the pan and set aside.
4. Add the remaining 1.5 tablespoons of vegetable oil to the wok, then add the broccoli, bell pepper, garlic, ginger, and edamame. Stir-fry for 2-3 minutes, stirring constantly. Add the soy sauce and agave syrup, cooked quinoa, and shrimp, then drizzle with lemon juice and hot sauce and stir.