Description
Indulge in a quick and healthy meal where succulent shrimp meets nutty quinoa, all infused with aromatic garlic for an unforgettable flavor experience.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup quinoa
- 4 cloves fresh garlic, minced
- 1 cup bell peppers, diced (mixed colors)
- 2 cups fresh spinach
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- 1. Cook the Quinoa: Rinse quinoa under cold water. In a medium pot, combine rinsed quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.
- 2. Prepare the Vegetables: While quinoa cooks, chop bell peppers into bite-sized pieces and wash spinach.
- 3. Sauté the Shrimp: In a large skillet over medium-high heat, drizzle olive oil. Add minced garlic and sauté for about one minute until fragrant. Add shrimp and cook until pink (about three minutes per side).
- 4. Toss in Vegetables: When shrimp are cooked through, add chopped bell peppers and spinach to the skillet. Stir-fry for another three minutes until veggies are tender yet crisp.
- 5. Combine Everything: Fluff cooked quinoa with a fork. Serve by placing quinoa in bowls topped with sautéed shrimp and vegetable mixture. Drizzle lemon juice over everything as a bright finishing touch.
- 6. Serve & Enjoy: Enjoy your delicious bowl immediately or store leftovers for quick meals later!
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 150mg
Keywords: - Feel free to swap shrimp for chicken or tofu if desired. - Adding herbs like parsley can enhance flavor even more. - Store leftovers in airtight containers for up to three days for easy meal prep.