30 minutes
2 servings
Lemon-Herb Shrimp with Mediterranean Quinoa and Spinach
A fresh, vibrant shrimp dish featuring lemon and herbs, served with a side of Mediterranean-style quinoa and wilted spinach, providing a balanced blend of protein, grains, and vegetables.
Ingredients
- 4-6 oz shrimp, deveined and peeled
- 1/2 cup quinoa, rinsed
- 2 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Cook quinoa according to package instructions. Set aside.
- In a medium bowl, mix shrimp with lemon juice, 1 tbsp olive oil, garlic, oregano, salt, and pepper. Let it marinate for 10 minutes.
- Heat a non-stick skillet over medium heat. Sauté shrimp for about 2-3 minutes on each side until pink and cooked through. Remove from skillet and set aside.
- In the same skillet, add spinach and toss until wilted. Remove from heat.
- In a bowl, combine cooked quinoa, cherry tomatoes, cucumber, and parsley. Toss well.
- Serve the sautéed shrimp over the quinoa salad, with the wilted spinach on the side. Garnish with lemon wedges.
Nutritional Information
High protein, rich in healthy fats, gluten-free