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Pretty Food Tastes Better

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I was really into the Skinnytaste recipe that landed in my inbox yesterday morning. She did a play on sushi in a measuring cup, flipping it onto the plate and creating this beautiful layered tower of spicy shrimp deliciousness. After sweating it out at the gym with my fabulous and stunning trainer, Miss Brit, I ran by my favorite Mexican market for an avocado and a cucumber. But when I finally got into my kitchen around eight – after my hilarious neighbors sufficiently distracted me – I really didn’t feel like waiting for brown rice to cook, especially since it wasn’t even short grain and probably wouldn’t be sticky enough. So naturally, I turned it into a quinoa bowl.

Spicy Shrimp Sushi Quinoa Bowl

  • 1 TB low sodium soy sauce, plus more for drizzle
  • 1 tsp toasted sesame oil
  • 1 lime, juice and zest
  • 4-6 large shrimp, peeled and deveined
  • 1/4 cup of dry quinoa
  • 1/2 cup chopped cucumber
  • 2 scallions, chopped
  • 1/2 an avocado, sliced
  • 1 tsp furikake
  • 2 tsp Sir Kensingtons Sriracha Mayonnaise

Combine soy sauce, sesame oil, lime zest and half of the lime juice in a small dish. Coat the shrimp and marinate for 15 minutes. Meanwhile, cook the quinoa: combine with 1/2 cup of water in a small sauce pan, then bring to a boil, simmer, cover and cook for 10 minutes. Fluff and remove from heat but keep covered. Heat a small pan over a medium flame. Cook shrimp for 3 minutes on each side, remove tails, then chop into bite size pieces.

IMG_3848

Now, just because I couldn’t make my dinner into a neat stack sure doesn’t mean I’m not going to make it look pretty, because pretty tastes better. Spoon the quinoa into the bottom of a shallow bowl then top with cucumber, scallions and shrimp. Lay the avocado slices around the edge of the bowl, then top with furikake and drizzles of remaining lime juice, Sriracha Mayonnaise and soy sauce.

IMG_3849

Once you sit down and stop taking photos for Instagram, chop those avocado slices and mix it all together, seasoning as you wish with straight up Sriracha and more soy sauce. Serve with Dry Riesling, Viognier, or Chenin Blanc. I opted for one of my favorites: Pine Ridge Chenin Blanc + Viognier – or, as true fans commonly refer to it as, CB+V.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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