One meal solution, two ways! Butter Chicken Seasoning infuses the quinoa with notes of garlic and tomato, while the shrimp take out the bold flavours of cardamon, cumin, and coriander. This meal is light, but packed with protein, fiber, and healthy fats, perfect for the summertime!
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Multipurpose Steamer, combine quinoa, water, and 1 tbsp seasoning. Cover and microwave on high about 12 min, or until tender.
- Meanwhile, in Sauté Pan, melt butter over medium heat. Add shrimp and remaining seasoning. Cook, stirring occasionally, until pink and cooked through, about 4–5 min for large shrimp.
- Dice cucumber and mango.
- Once cooked, divide quinoa between four bowls. Arrange shrimp, mango, cucumber, and lettuce on top of quinoa in bowls. Top with yogurt.
If you have time, let cooked quinoa sit uncovered, 2–3 min, before serving. This will help make it fluffier.
This is a perfectly balanced plate.
Per serving: Calories 450, Fat 16 g (Saturated 8 g, Trans 0.3 g), Cholesterol 200 mg, Sodium 260 mg, Carbohydrate 48 g (Fibre 8 g, Sugars 16 g), Protein 29 g.
20 min
4 servings
$5.54/serving
20 min4 servings$5.54/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Multipurpose Steamer, combine quinoa, water, and 1 tbsp seasoning. Cover and microwave on high about 12 min, or until tender.
- Meanwhile, in Sauté Pan, melt butter over medium heat. Add shrimp and remaining seasoning. Cook, stirring occasionally, until pink and cooked through, about 4–5 min for large shrimp.
- Dice cucumber and mango.
- Once cooked, divide quinoa between four bowls. Arrange shrimp, mango, cucumber, and lettuce on top of quinoa in bowls. Top with yogurt.
If you have time, let cooked quinoa sit uncovered, 2–3 min, before serving. This will help make it fluffier.
This is a perfectly balanced plate.
Per serving: Calories 450, Fat 16 g (Saturated 8 g, Trans 0.3 g), Cholesterol 200 mg, Sodium 260 mg, Carbohydrate 48 g (Fibre 8 g, Sugars 16 g), Protein 29 g.
