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Weekly Shrimp and Quinoa Bowls

A healthy and vibrant bowl featuring seasoned seared shrimp served over fluffy quinoa with fresh vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp, peeled and deveined
  • 1 cup white quinoa, rinsed
  • 2 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Equipment

  • Medium saucepan
  • Large skillet
  • Mixing bowl
  • Fine-mesh strainer

Method
 

Preparation
  1. Rinse quinoa in a fine-mesh strainer until the water runs clear.
  2. Combine quinoa and vegetable broth in a saucepan and bring to a boil.
  3. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
  4. Remove from heat and let stand covered for 5 minutes.
  5. Pat shrimp dry and toss in a bowl with olive oil, paprika, garlic powder, and salt.
  6. Heat a large skillet over medium-high heat and sear shrimp for 2-3 minutes per side.
  7. Fluff quinoa in a bowl and mix with tomatoes, cucumber, and parsley.
  8. Drizzle with lemon juice, plate the mixture, and top with seared shrimp.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat in a microwave for 60 seconds or in a skillet over low heat.