30 minutes
2 servings
Zesty Lemon Herb Shrimp with Quinoa and Garlic Sautéed Spinach
A vibrant and flavorful dish featuring juicy grilled shrimp, fluffy quinoa, and tender spinach, this meal is packed with protein and nutrients for a healthy, satisfying option.
Ingredients
- 8 oz shrimp, peeled and deveined
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 cup quinoa
- 1 cup spinach, packed
- 1/4 cup low sodium chicken broth
- 1 tbsp fresh parsley, chopped
- 1 tbsp scallions, chopped
- Lemon wedges for serving
Instructions
- In a bowl, mix the lemon juice, lemon zest, minced garlic, olive oil, black pepper, and salt. Add the shrimp and let it marinate for 10 minutes.
- Meanwhile, rinse the quinoa under cold water. In a small pot, combine the quinoa with 1 cup of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
- Heat a grill pan over medium-high heat. Remove the shrimp from the marinade and grill for 2-3 minutes on each side until they are pink and opaque.
- In a separate skillet, bring chicken broth to a simmer over medium heat. Add the spinach and sauté with scallions for 2-3 minutes until wilted and garlic is fragrant.
- To serve, place a portion of quinoa on each plate, top with grilled shrimp and sautéed spinach. Garnish with fresh parsley and serve with lemon wedges.
Nutritional Information
High protein, rich in omega-3s, low carb