Shrimp Poke

• 2 cups cooked quinoa
• 12 pieces medium-size cooked shrimp
• ¼ cup edamame, cooked
• 12 slices cucumber, ¼-inch thick
• 6 pieces Romaine lettuce spears
• ¼ cup Avocado Smash
• ¼ cup Miso Dressing

Avocado Smash

• 1 avocado, peeled and seeded
• 2 tablespoons cilantro, chopped
• Juice of ½ lime
• 1 small clove garlic, finely minced
• ¼ teaspoon dried red chili flakes
• Salt and pepper, to taste

Miso Dressing

• ¼ cup olive oil
• 3 tablespoons apple cider vinegar
• 4 teaspoons white miso
• ½ teaspoon toasted sesame oil
• 1 tablespoon honey or agave syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons water
• Salt and pepper, to taste

Quinoa

1. Place quinoa in a fine mesh strainer and rinse thoroughly under cold running water; rinse with your hands until water run clears (this will take about 2 minutes) then drain. Add quinoa, salt and water in the saucepan. Cover pan and cook over low heat for 20 minutes. Turn off heat and let quinoa stand, covered, for 5 minutes. To finish, fluff cooked quinoa with a fork.

Avocado Smash

1. In a small bowl, mash avocado with a whisk. Add cilantro, lime juice, garlic and red chili flakes. Add salt and pepper to taste.

Miso Dressing

1. Combine olive oil, apple cider vinegar, white miso, sesame oil, honey (or agave syrup), Dijon mustard and water in the measuring cup. Use the immersion blender to blend until the dressing is emulsified. Taste and add salt and pepper, if needed.

Shrimp Poke Bowl

1. In bowl, place 1 cup cooked quinoa in the middle of the bowl. Arrange 6 pieces of cooked shrimp on the left side of the quinoa, next to the shrimp place ¼ cup edamame, 6 cucumber slices, then 3 romaine spears. Top with Avocado Smash. Repeat to make a second bowl. Serve with miso dressing on the side.