30 minutes
2 servings
Zesty Shrimp & Quinoa Veggie Bowl
A vibrant and nutritious dish featuring succulent shrimp sautéed with colorful vegetables, served over fluffy quinoa. Infused with citrus and herbs for a zesty kick.
Ingredients
- 8 oz shrimp, peeled and deveined
- 1 cup quinoa, cooked
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets
- 1 zucchini, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup bell peppers, sliced (use a mix of colors)
- 1 tbsp olive oil (EVOO)
- 1 lemon, juiced
- 1 tsp lemon zest
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Cook quinoa according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
- Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add red onion, cherry tomatoes, broccoli, zucchini, and bell peppers. Sauté for 5-7 minutes until vegetables are tender-crisp.
- Return shrimp to the skillet with the vegetables. Add lemon juice, lemon zest, and parsley. Toss to combine well.
- To serve, divide cooked quinoa into two bowls. Top with shrimp and vegetable mixture.
- Garnish with additional parsley if desired. Serve immediately.
Nutritional Information
High protein, rich in omega-3s, low carb