Description
A flavorful and nutritious one‑pot dinner combining garlic‑sautéed shrimp and fluffy quinoa with veggies and herbs for an easy, wholesome meal.
Ingredients
- 1 cup quinoa, rinsed
- 1 ½ cups low‑sodium chicken or vegetable broth
- 1 lb large shrimp, peeled & deveined
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional)
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
Instructions
- Heat 2 tbsp olive oil in a large skillet or pot over medium heat.
- Add onion and bell pepper; sauté 4–5 minutes until softened.
- Stir in garlic; cook 30 seconds until fragrant.
- Add quinoa and broth; bring to a boil.
- Reduce heat to low, cover, and simmer 15 minutes.
- Meanwhile, toss shrimp with salt, pepper, paprika, and remaining 1 tbsp olive oil.
- Remove lid, nestle shrimp and cherry tomatoes atop quinoa.
- Cover and cook 5–7 minutes until shrimp are pink and quinoa tender.
- Turn off heat; stir in lemon juice and parsley.
- Let stand 2 minutes, fluff quinoa, then serve hot.
Notes
- Use low‑sodium broth to control salt content.
- Substitute chicken for shrimp for a different protein.
- Add spinach or kale in the last 2 minutes for extra greens.
- Adjust garlic quantity to taste.
- Leftovers keep well in fridge up to 3 days.