Miso Glazed Shrimp with Quinoa

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Miso Glazed Shrimp with Quinoa

Miso Glazed Shrimp with Quinoa
1 cup organic vegetable broth
2/3 cup quinoa
1/2 cup red bell pepper, diced
2 small green onions, sliced
1/2 cup Annie's Natural Organic Asian Sesame Dressing
2 tbsp. rice vinegar (unseasoned)
1 tbsp. miso paste
2 tsp. honey
1/2 lb. large shrimp, peeled
fresh cilantro leaves, torn

Prep: 20 minutes, Cook/Stand: 22 minutes
Chill: 30 minutes, Serves: 2

1. Bring broth and quinoa to a boil in a small saucepan. Reduce heat and simmer, covered, for 12 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork and stir in bell pepper and green onion; chill for at least 30 minutes.

2. Stir together dressing, vinegar, miso paste, and honey in a small bowl. Stir half the mixture into the quinoa.

3. Thread shrimp onto skewers and grill over medium-high heat for 3 minutes on each side or until shrimp is pink, brushing liberally with remaining dressing mixture after turning.

4. Serve over quinoa, garnished with cilantro, if you like.

Recipe may be doubled. 

Nutritional Information:
614 calories, 30 g protein, 29 g total fat (2 g sat., 0 g trans), 58 g carbohydrate, 5 g fiber, 17 g sugar, 172 mg cholesterol, 1156 mg sodium, 16 points


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Love this reciepe. Had it again tonight this time substituting the shrimp with salmon and halibut. Yummy!

Comment Number: 5321


The quinoa comes out perfect in this recipe. I could not find miso paste anywhere(2-Raley's, Trader Joes and Nugget Market, nada)but it tastes great without that ingredient(used seasoned rice vinegar. I just stir fried the shrimp in a seasoned skillet no grill needed! Serve cold or slightly warm it was great either way!

Comment Number: 5325


My family loved this it was very simple to make. Made the quinoa in the morning and the shrimp just before supper.

Comment Number: 5328


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