| 10 | 15 | 456 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 7 |
| 1 3/4 cup | Quinoa, uncooked |
| 3 1/2 tbsp | Maple syrup |
| 3 1/2 tbsp | Apple cider vinegar |
| 3 tbsp | Coconut aminos, Coconut Secret (any brand) |
| 7 cup | Kale (tough stems removed, chopped) |
| 1 3/4 medium pepper(s) | Green bell pepper (chopped) |
| 3 1/2 cup | Sugar snap peas (chopped) |
| 908 gm | Shrimp, raw (tails removed) |
| 1 cup | Cashew nuts, raw (crushed) |
| 1 box | Vegetable stock/broth (900 mL) |
1. Cook the quinoa according to the directions on the package using vegetable stock, and set aside.
2. In a small bowl, whisk together the maple syrup, apple cider vinegar, and tamari.
3. Divide the chopped kale equally between serving bowls or plates. Top with equal amounts of quinoa, bell pepper, snap peas, and shrimp.
4. Drizzle the dressing overtop and garnish with the crushed cashews. Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Nut-Free: Use sesame seeds instead, or omit the cashews completely.
More Flavor: Add ginger and garlic to the dressing. Sauté the shrimp and veggies if preferred.
Make it Vegan: Use firm tofu, tempeh, or edamame instead of shrimp.
| Grain | 2.1 |
| Meat | 1.4 |
| Meat Alternative | 0.6 |
| Vegetables | 2.4 |
