NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Large Shrimp, peeled and deveined

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

0.5 teaspoon Red Pepper Flakes

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and charred.

• 4

  While the broccoli is roasting, heat the remaining olive oil in a large skillet over medium heat.

• 5

  Add the minced garlic and red pepper flakes to the skillet and sauté for about 1 minute until fragrant.

• 6

  Add the shrimp to the skillet and cook for 2-3 minutes per side until they are pink and opaque.

• 7

  Stir the cooked quinoa and lemon juice into the skillet with the shrimp, tossing gently to combine and warm through.

• 8

  Plate the spicy shrimp and quinoa mixture alongside the roasted broccoli and serve immediately.