Spinach, Quinoa and Shrimp Bowl: Seasonal Chef Recipe


Lent begins today, and many people abstain from eating meat during this period. Whether or not you are such a person, this quick recipe using spinach, quinoa and shrimp is perfect for a Lenten lunch. It can be easily made vegetarian/vegan by simply leaving out the fish.

I Eat Plants: Wild Rice Soup

I Eat Plants: Wild Rice Soup


  • 3 Tbs olive oil
  • 1 small onion, minced
  • 1/2 cup Flour
  • 4 cups veggie broth
  • 2 cups cooked wild rice
  • 1 cup chopped vegan ham-style seitan
  • 1/2 cup carrot, shredded
  • 3 Tbs slivered or sliced almonds
  • 1/2 cup vegan white wine
  • salt (optional)
  • parsley/chives/scallions for garnish, optional


  1. Heat the oil over medium heat in soup pot.
  2. Add onions and saute until fragrant.
  3. Add flour, and cook over medium heat until it comes together with onions/oil.
  4. Add broth gradually and whisk with previous ingredients to combine thoroughly. Bring to a boil, and then cook for one minute longer.
  5. Add rice, vegan ham, carrot and almonds. Stir to combine and simmer an additional 5 minute.
  6. Add white wine, cook until heated through.
  7. Taste for salt; serve in bowls with garnish.

One year ago: Millet
Two years ago: Versatile Salmon


Spinach, Quinoa and Shrimp Bowl
Serves 4

1 cup tri-color quinoa
Kosher salt
Extra virgin olive oil
24 medium peeled and deveined shrimp
Ground black pepper
1 small red onion, about 1 cup, ¼” dice
4-5 garlic cloves minced
16 oz spinach
Zest and juice of 1 lemon

1. In a small pot bring 2 cups of water, with teaspoon of salt, to boil. Add the quinoa, reduce to a simmer and cover. Set the timer for 15 minutes. After 15 minutes turn off the heat and keep the pot covered. After another 5 minutes remove the lid and fluff.
2. While the quinoa cooks prepare the rest of the dish. In a large saute pan add 2 tablespoons of oil over high heat. Season the shrimp with salt and pepper and sear on both sides and remove to a bowl. Cool slightly and chop in quarters.
3. Add a little more oil to the pan and saute the onion and garlic, with a good pinch of salt and pepper. Once they become caramelized add the spinach and ¼ of water to loosen up the bits. Season with a pinch of salt and pepper and saute until wilted.
4. Add the quinoa, shrimp, lemon zest and juice. Toss to combine. Add a little more olive oil as needed and seasoning. Serve warm or room temperature.

Cook’s Note: this can easily be made vegetarian/vegan: simply leave out the shrimp.

One year ago: Millet
Two years ago: Versatile Salmon


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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