NUTRITION

SERVINGS

INGREDIENTS

9 ounces raw Shrimp, peeled and deveined

0.25 cup dry Quinoa

2 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

3 cloves Garlic, minced

1 tablespoon fresh Lemon Juice

0.25 teaspoon Red Pepper Flakes

Sea salt and black pepper to taste

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, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

• 3

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

• 4

  While the broccoli roasts, rinse the quinoa and combine it with 0.5 cup of water in a small saucepan; bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 6

  Add the shrimp to the skillet in a single layer, seasoning with salt, pepper, and red pepper flakes.

• 7

  Sear the shrimp for 2 minutes on one side, then flip and add the minced garlic.

• 8

  Cook for another 1-2 minutes until the shrimp are opaque and pink, then remove from heat and stir in the lemon juice.

• 9

  Fluff the quinoa with a fork and serve it as a base, topped with the roasted broccoli and the garlic-seared shrimp.