One-Pan Shrimp, Quinoa & Green Veg Bowl

Ingredients

• 0.25 tsp black pepper
• 1 tbsp Olive oil or avocado oil
• 1 cup Quinoa (uncooked), rinsed
• 2 Cloves garlic, minced (optional)
• 8 ounce Raw shrimp, peeled and deveined
• 0.5 tsp Dried italian herbs or oregano (optional)
• 2 cup Water or low-sodium broth
• 2 cup Broccoli florets (fresh or frozen)
• 1 Juice of 1/2–1 lemon (optional)
• 1 Medium zucchini, sliced or half-moon
• 0.5 tsp Salt (or to taste)
• 1 Red pepper flakes, to taste (optional)

Method

1. 0

   Rinse the quinoa under cold water. Add quinoa and water/broth to a small pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes until fluffy. Turn off heat and let sit covered.

2. 1

   While quinoa cooks, prep the veggies: slice zucchini and cut broccoli into small florets. Pat shrimp dry with a paper towel and season lightly with salt and pepper.

3. 2

   Heat a large skillet over medium heat and add 1 tbsp oil. Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.

4. 3

   In the same skillet, add a little more oil if needed. Add garlic (if using) and sauté 30 seconds until fragrant. Add zucchini and broccoli, plus a pinch of salt and pepper. Cook 5–7 minutes, stirring occasionally, until veggies are tender-crisp.

5. 4

   Fluff the cooked quinoa with a fork. Add quinoa to the skillet with the veggies, stirring to combine. Return shrimp to the pan. Sprinkle with Italian herbs and red pepper flakes if using. Taste and adjust salt and pepper.

6. 5

   Squeeze lemon juice over the pan just before serving for brightness. Serve warm in bowls.

Nutrition Facts