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- 1 cup quinoa - 2 cups water or vegetable broth - 1 pound shrimp, peeled and deveined - 3 tablespoons olive oil - 4 cloves garlic, minced - Juice and zest of 1 lemon - Salt and pepper to taste - 2 cups fresh spinach - 1 cup cherry tomatoes, halved - Fresh parsley for garnish (optional)

Quick Lemon Garlic Shrimp and Quinoa Bowls

Discover the delightful flavors of Zesty Lemon Garlic Shrimp & Quinoa Bowls, a nutritious and visually appealing meal that's packed with protein and essential nutrients. This easy recipe combines succulent shrimp, garlic, and fresh lemon with fluffy quinoa and vibrant vegetables like spinach and cherry tomatoes. Perfect for busy weeknights or gatherings, this dish is simple to prepare and bursting with flavor, making it a must-try for health-conscious food lovers. Enjoy a delicious and satisfying meal in no time!
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Ingredients
  

1 cup quinoa

2 cups vegetable or chicken broth

1 lb large shrimp, peeled and deveined

3 tablespoons olive oil, divided

4 cloves garlic, minced

Zest and juice of 1 large lemon

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

¼ cup fresh parsley, chopped

Lemon wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the quinoa and broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

    Prepare the Shrimp: While the quinoa cooks, rinse the shrimp under cold water and pat dry with paper towels. In a medium bowl, combine the shrimp with 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, salt, and pepper. Toss until the shrimp is well coated.

      Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp mixture and sauté for 2-3 minutes on each side or until the shrimp are pink and opaque. Be careful not to overcook them. Add in the cherry tomatoes during the last minute of cooking to slightly soften them.

        Combine Ingredients: Add the cooked quinoa to the skillet with the shrimp and tomatoes. Stir in the spinach and allow it to wilt slightly in the heat of the mixture.

          Serve: Divide the shrimp and quinoa mixture into bowls. Garnish with chopped parsley and serve with lemon wedges on the side for an extra burst of flavor.

            Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings