Name: Garlic shrimp and quinoa bowl
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1/3 cup quinoa, rinsed in a fine sieve; 2/3 cup water; 1 tsp salt; 8 oz large shrimp (21-25 per lb), peeled, deveined, and patted dry; 1 1/2 tsp olive oil; 2 cloves garlic, minced; 2 oz fresh spinach; 2 tsp lemon juice; 1/2 tsp red pepper flakes

Nutrition

Per serving

452 calories

Protein: 45g; 40% of calories
Carbs: 40g; 35% of calories
Fat: 13g; 25% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 5 min

Combine the rinsed quinoa, water, and half the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Done when water is absorbed.
While the quinoa rests off the heat, heat olive oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip the shrimp, then add minced garlic and red pepper flakes. Done when shrimp are pink and opaque, 145°F.
Add the spinach, lemon juice, and the remaining salt to the skillet. Toss constantly until the spinach is just wilted and the shrimp have a loose C shape, about 1 minute more. Done when shrimp are opaque and firm, 145°F.
Fluff the rested quinoa with a fork and spoon it into a bowl. Top with the shrimp, spinach, and any juices from the pan. Serve immediately.

Nutrition

Ingredients

Instructions

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