Description
A nutritious Garlic Shrimp Quinoa dish featuring tender shrimp, vibrant vegetables, and fluffy quinoa, all enhanced with aromatic spices and a splash of lemon juice. Ideal as a main course or a hearty side!
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer for about 1-2 minutes to remove the bitter coating.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes until the quinoa absorbs the liquid.
- Remove from heat and let sit, covered, for an additional 5 minutes to steam.
- Fluff the quinoa with a fork and set aside, keeping it warm.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper; sauté for 3-4 minutes until the onion is translucent.
- Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes on one side until pink, then flip and cook for another 2-3 minutes.
- Once shrimp are cooked, add halved cherry tomatoes, paprika, cumin, salt, and pepper. Stir and cook for another 2-3 minutes until tomatoes soften.
- Drizzle lemon juice over the mixture and stir to combine.
- In a large serving bowl, combine cooked quinoa with the shrimp and vegetable mixture. Gently fold together.
- Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- Garnish with freshly chopped parsley before serving.
- Serve warm as a main course or side dish, paired with a green salad or crusty bread.
Notes
- Feel free to add more vegetables like spinach, zucchini, or corn for extra nutrition.
- For a spicy kick, add a pinch of red pepper flakes while cooking the shrimp.
- Substitute shrimp with chicken or tofu, adjusting cooking times as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes