Spicy Garlic Shrimp Quinoa Bowl

Rinse 1 cup of quinoa under cold water. Add to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and quinoa is fluffy.

While the quinoa cooks, mince 4 cloves of garlic and grate 1 tablespoon of fresh ginger.

In a bowl, whisk together 2 tablespoons of low-sodium soy sauce, 1 teaspoon of fish sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 2 tablespoons of sriracha sauce, 1 tablespoon of maple syrup, half of the minced garlic, and half of the grated ginger to make the sauce.

Pat dry 18 oz of shrimp and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Prepare the vegetables: dice 1 medium red bell pepper, slice 1 medium avocado, peel and dice 1 medium mango, trim 1 cup of snap peas, thinly slice 4 stalks of green onions, and roughly chop 1/2 cup of cilantro.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add remaining garlic and ginger, sauté for 30 seconds until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Pour in 1/3 of the sauce and toss to coat the shrimp. Cook for another 30 seconds, then remove from heat.

Fluff the cooked quinoa with a fork and divide among 3 serving bowls.

Arrange the shrimp, red bell pepper, avocado, mango, and snap peas over the quinoa in each bowl.

Drizzle the remaining sauce over each bowl. Squeeze juice from 1 lime over the bowls.

Garnish with sliced green onions, chopped cilantro, and 1 tablespoon of sesame seeds. Serve immediately.