Name: Garlic lemon shrimp and quinoa bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 13 oz shrimp, peeled and deveined; 1/3 cup quinoa, rinsed; 3/4 cup water; 2 cloves garlic, minced; 2 tbsp lemon juice; 1 1/2 tsp extra virgin olive oil; 1 1/2 tsp salt; 1/2 tsp black pepper; 3.5 oz cucumber, diced; 2/3 cup cherry tomatoes, halved; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and about a third of the salt. Bring to a boil over high heat, then reduce to low and cover. Simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Done when water is absorbed.
While the quinoa simmers, combine the diced cucumber, halved tomatoes, and chopped parsley in a small bowl with a small pinch of the salt. Set aside.
Pat the shrimp dry with paper towels. Season with the remaining salt and black pepper. Heat half the 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, add the minced garlic and the remaining oil, and cook for 1 to 2 minutes more. Done when shrimp are opaque and firm, 145°F.
Fluff the quinoa with a fork and stir in two teaspoons of the lemon juice. Stir the remaining lemon juice into the skillet with the shrimp, scraping up any browned bits. Place the quinoa in a bowl, top with the vegetable mixture and the shrimp, and pour the garlic lemon pan juices over the top.

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Instructions

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