About Sous Weed: Monica Lo is a photographer and creative director working to change public perception of cannabis users. Monica is the creator of Sous Weed, a photo contributor at Stock Pot Images, and recipe contributor at KQED Bay Area Bites.
In 2016, Monica shot and styled for the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. The sequel, Sous Vide Made Simple, was released Fall 2018. Monica also has photography published in Ganja Yoga with Dee Dussault and Harper Collins. Monica has a chef feature and recipe published in the Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.
Monica has recently been featured on the TODAY Show, Nightly News with Lester Holt, MSNBC, Huffington Post, NBC Asian America, Forbes, ABC7, PopSugar, UPROXX, High Times, Cannabis Now, MJ Lifestyle, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, Leafly, and MJINews.
CBD Quinoa Bowl with Miso-Glazed Shrimp by Sous Weed
From the chef: A little CBD always helps me get through an intense work day. This quinoa and barley bowl is an easy make-ahead meal that tastes great hot or cold. Bring it all together with colorful ribbons of veggies and shrimp tossed in a sweet miso glaze. Each bite is scented with toasted sesame oil and Chemistry High CBD Tincture. Say goodbye to your sad desk lunch and hello to your new lunchtime pick-me-up.
Servings: 2
Strain: Trident
Dosage per Serving: 6mg CBD / 3.8mg CBDa / 2.9mg THC
Ingredients:
• 1 Tbsp red miso
• 2 tsp honey
• 1 tsp fresh ginger, grated
• 1 tsp soy sauce
• 1 Tbsp water
• 1⁄2 lb shrimp, shelled and deveined
• 1 Tbsp vegetable oil
• 1 cup cooked quinoa
• 1⁄2 cup cooked barley
• 2 tsp toasted sesame oil
• 2 droppers Chemistry High CBD Full-Spectrum Tincture
• 1 avocado, halved
• 1 small Persian cucumber, sliced into ribbons
• 1 medium carrot, sliced into ribbons
• 1 Tbsp green onions, chopped
• 1 tsp black sesame seeds
Directions:
1. In a medium mixing bowl, whisk together red miso, honey, grated ginger, soy sauce and water until uniform. Add shrimp and toss to coat.
2. Add vegetable oil in a skillet over medium-high heat, add shrimp and marinade to saute. Cook for 4-5 minutes until the sauce has caramelized on the shrimp. Remove from heat. 3. In a mixing bowl, add prepared quinoa, barley, sesame oil, and two droppers of Chemistry High CBD Full-Spectrum Tincture. Toss until the quinoa and barley are coated and fragrant. Split into two bowls. 4. Top the bowls with miso-glazed shrimp, slices of avocado, ribbons of cucumber, carrots, green onions, and toasted sesame seeds.
Recipe and all images by Sous Weed
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See related blog posts: CBD Persimmon Smoothie Bowl by Sous Weed