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Ginger, Avocado, Shrimp Bowl

  • Ginger, Avocado, Shrimp Bowl


    • 1/2 cup uncooked quinoa
    • 1 cup water
    • 1/3 avocado, cubed
    • 4 ounces shrimp
    • 1 tsp olive oil
    • 1/2 teaspoon grated ginger


    1. Cook quinoa in water (or chicken stock), bring to a boil and let simmer for 20 minutes until all liquid is absorbed.
    2. While the quinoa is simmering, cook the shrimp with olive oil. Toss with grated ginger.
    3. Layer cooked quinoa in a bowl with shrimp and cubed avocado. (Optional: sesame seeds or shredded carrots for extra crunch)


    1 serving


    Submitted by Ana Hurtado, winner of the Friends of Dana-Farber's #CookForHope promotion.

  • Nutrition Tip

    This dish has great flavor with the addition of grated ginger, a root that has many beneficial effects. Ginger has been found to have anti-inflammatory and antioxidant properties. In fact, over 50 antioxidants have been identified in ginger.

    Ginger may also help to lessen chemotherapy-associated nausea. If nausea is a concern, try adding ginger to tea (add 1 tablespoon each of ginger root and lemon to hot water) or to soups (like carrot), as well as dishes like this one.

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