Glow Bowl
 
 
Author:
Serves: 4
Ingredients
  • 2 cups cooked quinoa
  • Olive oil
  • 1 large zucchini
  • 1 package of brussel sprouts, approx 10 oz
  • 1 8oz package of mushrooms
  • 1lb uncooked shrimp
  • Pinch of chili peppers
  • Fresh lemon
  • Fresh parsley and mint, to taste
  • ½ cup goat cheese crumbles
  • Salt and pepper, to taste
Instructions
  1. Cook the quinoa according to package directions (see instructions to end up with 2 cups cooked). Set aside when done.

Prepare and cook all the vegetables:
  1. Using a mandoline slicer (or a really sharp knife) slice the zucchini into ¼ inch slices.
  2. Brush with olive oil, salt and pepper and cook on a grill or in a grill pan over medium high heat for 3-4 minutes each side or until dark grill marks appear.
  3. Cook the brussel sprouts. I follow this method.
  4. In a large skillet saute the mushrooms over medium high heat in olive oil until cooked through and golden brown.

Cook the shrimp:
  1. Clean the shrimp and season with olive oil, salt, pepper, pinch of red pepper flakes.
  2. Cook on the grill or in a grill pan over medium high heat for 2 minutes per side until pink and fully cooked through. Squeeze lemon on to finish.

Assemble the Glow Bowl:
  1. Divide quinoa and vegetables into 4 bowls.
  2. Top with shrimp, goat cheese, freshly chopped parsley and mint.
  3. Serve warm.
Recipe by emily j. goodman at https://emilyjgoodman.com/glow-bowl/