Garlic Shrimp and Quinoa Bowl
Quick garlic shrimp served over fluffy quinoa with charred bell peppers and broccoli for a satisfying, flavor-packed meal.
5 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
32g protein
42g carbs
14g fat
Ingredients
For 4 servings
- 1 lb shrimp
- 1 cup quinoa
- 2 bell pepper
- 2 cups broccoli
- 3 tbsp olive oil
- 4 cloves garlic
- 1 lemon
- salt — to taste
- black pepper — to taste
- 2 cups water
Instructions
- 1
Rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.
- 2
While quinoa is cooking, heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add chopped bell peppers and broccoli, cook until slightly charred, about 5 minutes. Season with salt and black pepper to taste, and remove from pan.
- 3
In the same pan, add the remaining olive oil and minced garlic. Sauté for 30 seconds, then add shrimp. Cook for 3-4 minutes until shrimp are pink and opaque.
- 4
Squeeze lemon juice over the shrimp, add bell peppers and broccoli back to the pan, and toss everything together. Adjust seasoning if needed.
- 5
Serve the shrimp and vegetables over the cooked quinoa.
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