shrimp quinoa
This Shrimp Quinoa Bowl is a healthy and delicious dish packed with protein, fiber, and flavor. The shrimp is sautéed with garlic and spices, served over a fluffy bed of quinoa and topped with fresh vegetables.
Equipment
- 1 Medium saucepan
- 1 Skillet
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
- 4 Serving bowls
Ingredients
- 1 cup quinoa (uncooked) Rinse under cold water before cooking.
- 2 cups water or vegetable broth
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 1 teaspoon cumin
- to taste salt
- to taste pepper
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- ¼ cup fresh parsley (chopped)
- Juice of 1 lemon
- Feta cheese (optional for topping)
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes.
- While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the peeled and deveined shrimp to the skillet. Sprinkle with paprika, cumin, salt, and pepper. Cook for about 3-4 minutes until the shrimp turn pink and opaque, stirring occasionally.
- Once the quinoa is ready, fluff it with a fork and season with a little salt, if desired.
- Divide the quinoa evenly among four serving bowls.
- Top each bowl of quinoa with the sautéed shrimp, cherry tomatoes, cucumber, and chopped parsley. Drizzle with lemon juice and add feta cheese if using.
- Serve warm and enjoy your delicious Shrimp Quinoa Bowl!
Notes
You can customize this dish with any vegetables you like or have on hand.
For extra flavor, consider marinating the shrimp in a mixture of olive oil, garlic, and spices for 15-30 minutes before cooking.
This dish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.