Shrimp Quinoa Poke Bowl (Gluten Free Dairy Free Soy Free) Recipe

A protein rich poke bowl - shrimp and quinoa poke bowl recipe that's fully customizable featuring quinoa as a base, smoky shrimp, creamy and crunchy toppings with probiotics and finished with a flavorful soy free sauce.
You can definitely play with ingredients and make your poke bowls compliant with your type of diet, whether it’s gluten free, dairy free, low carb, soy free, whole30, paleo or even vegan.
Poke bowls are known Hawaiian favorites and they’re usually made with rice as a base and raw fish as the main protein. But I’m not a fan of either of those. So in this recipe, quinoa and shrimp are the stars. But you can definitely sub the protein with chicken or other fish if you like.
Poke Bowl INGREDIENTS I used:
Quinoa - choose white or red or a combination of colors.
Shrimp - I used wild frozen shrimps (raw).
Carrots - shaved or chopped.
Avocado - thinly sliced, about 1/3 of avocado per bowl.
Red cabbage sauerkraut - or any other fermented food you like.
Microgreens or sprouts - for extra nutrients and fiber.
Bell pepper - sliced.
Onion and garlic for sautéing the shrimp.
Smoked paprika and salt as seasonings (for prepping the shrimps).
Sesame seeds as garnish.
POKE SAUCE:
Coconut aminos - as a soy sauce substitute. Get it here amzn.to/3t4dZHx (aff link)
Balsamic vinegar - amzn.to/3s3Dozw (aff link)
Olive oil - as fat base.
Maple syrup - as a sweetener.
Dijon mustard - as an emulsifier and to make the sauce a bit creamier.
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[@smileyourmood]

Looks great and so colorful 😍

[@healthytasteoflife_channel]

More colors more vitamins :)

[@lesdelicesdejuju]

super recette a essayer 👍 va voir sur ma chaîne j'ai fais une recette ultra rapide idéal pour la gamelle du midi.
En attendant bon appétit à tous