Garlic Shrimp Quinoa Bowl
Try this Garlic Shrimp Quinoa Bowl! Healthy, high-protein Shrimp Quinoa recipe made in just 5 simple steps. Perfect for weeknight dinners, meal prep, or entertaining guests.
Equipment
- Medium saucepan for cooking quinoa
- Large skillet or frying pan for sautéing shrimp, garlic, and vegetables
- Mixing bowl for prepping shrimp and seasonings
- Wooden spoon or spatula for stirring
- Sharp knife & cutting board for chopping vegetables and herbs
- Measuring cups & spoons to measure quinoa, broth, oil, and seasonings
- Colander or fine-mesh strainer to rinse quinoa
- Fork to fluff the cooked quinoa
Ingredients
- 1 cup quinoa white, red, or tri-color
- 2 cups low-sodium vegetable or chicken broth
- 1 lb medium shrimp peeled & deveined
- 3 4 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp paprika optional: chili flakes
- 1 cup bell peppers sliced
- 1 cup zucchini or cherry tomatoes
- 1 cup spinach or broccoli
- 1 tbsp lemon juice
- Salt & pepper to taste
- Fresh parsley or cilantro for garnish
- Optional: avocado slices feta crumbles, toasted almonds
Instructions
- Rinse quinoa; cook with broth for 15 minutes. Fluff and set aside.
- Sauté shrimp in olive oil with paprika, salt, and pepper until pink. Remove.
- In the same skillet, sauté garlic and vegetables until tender-crisp.
- Return shrimp and quinoa, toss together with lemon juice.
- Serve in bowls topped with herbs, avocado, or almonds.
Notes
- For meal prep, store in airtight containers for up to 4 days.
- Substitute quinoa with brown rice or cauliflower rice for variety.