30 minutes
2 servings
Zesty Shrimp & Veggie Stir-fry with Quinoa
A deliciously savory stir-fry featuring sautéed shrimp, vibrant vegetables, and fluffy quinoa, all enhanced with a hint of lime and a sprinkle of fresh herbs.
Ingredients
- 8 oz shrimp, peeled and deveined
- 1 cup mixed bell peppers, sliced (green and red)
- 1 cup broccoli florets
- 1/2 cup quinoa
- 2 scallions, chopped
- 1 tbsp olive oil (EVOO)
- 2 tbsp lime juice
- 1 tbsp soy sauce (low sodium)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- Rinse the quinoa under cold water and cook according to package instructions (usually about 15 minutes) until fluffy. Set aside.
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add scallions and sauté for 1 minute until fragrant.
- Add shrimp to the pan, season with garlic powder, and a pinch of salt and pepper. Cook until shrimp are pink and opaque, about 3-4 minutes per side. Remove shrimp from pan and set aside.
- In the same pan, add bell peppers and broccoli. Sauté for 5-7 minutes until vegetables are tender-crisp.
- Return the shrimp to the pan. Add lime juice, soy sauce, and half of the chopped cilantro, stirring to combine. Cook for 2 more minutes to heat through.
- Serve the shrimp and veggie mixture over cooked quinoa, garnished with remaining cilantro.
Nutritional Information
High protein, rich in omega-3s, low carb