1 lb jumbo shrimp, peeled, deveined and tails removed
2 tbsp reduced-sodium soy sauce
1/4 cup peeled and minced ginger, divided
1 tbsp rice vinegar
4 tsp sesame oil, divided
5 cloves garlic, minced, divided
1/4 tsp ground black pepper
1 cup quinoa, rinsed
1 cup frozen shelled edamame
1 tbsp extra-virgin olive oil
1 leek, halved and thinly sliced
1 bunch bok choy, thinly sliced (about 6½ cups)
1 carrot, finely chopped
5 radishes, finely chopped
1 1/2 tsp arrowroot powder
1 1/2 tbsp sesame seeds
To a medium bowl, add shrimp, soy sauce, 2 tbsp ginger, vinegar, 3 tsp sesame oil, 2 cloves garlic and black pepper. Set aside to marinate at least 10 minutes and no longer than 30 minutes.
Meanwhile, in a medium saucepan on medium, heat remaining 1 tsp sesame oil. Add 1 clove garlic and quinoa and toast for 3 minutes, stirring often. Add 2 cups water, bring to a boil, reduce heat to low and simmer, covered, for about 15 minutes. During final 10 minutes of simmering, add edamame. Remove saucepan from heat and keep covered.
In a large sauté pan on medium, heat olive oil. Add leeks, remaining 2 tbsp ginger and remaining 2 cloves garlic and cook for 2 minutes, stirring, until softened. Add bok choy, carrot and radishes; sauté for 3 minutes more. Add shrimp and marinade from bowl; sauté for 4 to 5 minutes until shrimp is opaque throughout. Stir in arrowroot powder and cook until sauce thickens slightly, about 1 minute. Stir in sesame seeds.
To serve, spoon 1 cup quinoa-edamame mixture onto a plate and top with 1¼ cups shrimp and vegetables.
Serving Size: 1 1/4 cups shrimp and vegetables and 1 cup quinoa
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