Ginger, Avocado, Shrimp Bowl
Ingredients:
- 1/2 cup uncooked quinoa
- 1 cup water
- 1/3 avocado, cubed
- 4 ounces shrimp
- 1 tsp olive oil
- 1/2 teaspoon grated ginger
Directions:
- Cook quinoa in water (or chicken stock), bring to a boil and let simmer for 20 minutes until all liquid is absorbed.
- While the quinoa is simmering, cook the shrimp with olive oil. Toss with grated ginger.
- Layer cooked quinoa in a bowl with shrimp and cubed avocado. (Optional: sesame seeds or shredded carrots for extra crunch)
Yield:
1 serving
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.
Source: Submitted by Ana Hurtado, winner of the Friends of Dana-Farber's #CookForHope promotion.
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Our nutrition experts help patients follow a healthy diet during and after cancer treatment. They have special training in oncology and nutrition.