This is a perfectly balanced plate.
1 cup uncooked white quinoa
2 cups water
1⁄4 cup unsalted butter
1 lb (450 g) uncooked, peeled shrimp
1 English cucumber
1 large mango
4 cups chopped romaine lettuce
1⁄2 cup 2% plain Greek yogurt
- In Multipurpose Steamer, combine quinoa, water, and 1 tbsp seasoning. Cover and microwave on high about 12 min, or until tender.
- Meanwhile, in Sauté Pan, melt butter over medium heat. Add shrimp and remaining seasoning. Cook, stirring occasionally, until pink and cooked through, about 4–5 min for large shrimp.
- Dice cucumber and mango.
- Once cooked, divide quinoa between four bowls. Arrange shrimp, mango, cucumber, and lettuce on top of quinoa in bowls. Top with yogurt.
If you have time, let cooked quinoa sit uncovered, 2–3 min, before serving. This will help make it fluffier.