NUTRITION

SERVINGS

INGREDIENTS

4 ounces raw Shrimp, peeled and deveined

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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, then spread them on the baking sheet.

• 3

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

• 4

  While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water.

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.

• 6

  In a small bowl, toss the shrimp with the remaining olive oil, lemon juice, garlic powder, and black pepper.

• 7

  Heat a grill pan or non-stick skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.

• 8

  Fluff the quinoa with a fork and place it in a bowl, topping it with the roasted broccoli and grilled shrimp.

• 9

  Garnish with extra lemon wedges or fresh parsley if desired.