Name: Lemon garlic shrimp and quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz peeled and deveined cooked shrimp, tails removed; 1/4 cup quinoa; 1/2 cup water; 5 oz sugar snap peas, trimmed; 1 1/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

472 calories

Protein: 53g; 45% of calories
Carbs: 45g; 37% of calories
Fat: 10g; 18% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the quinoa cooks, bring an inch of water to a boil in a pot. Place the snap peas in a steamer basket above the water, cover, and steam for 5 to 6 minutes until bright green and tender.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the shrimp, lemon juice, remaining salt, and black pepper. Cook, stirring often, for 3 minutes until the shrimp are heated through. Done when heated through, 145°F.
Fluff the quinoa with a fork and pile it on the plate. Add the snap peas alongside. Spoon the shrimp and pan sauce over the quinoa and garnish with the parsley.

Nutrition

Ingredients

Instructions

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