Name: Lemon garlic shrimp with quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/3 cup quinoa; 2/3 cup water; 3/4 tsp salt; 5 oz cooked shrimp, tail off; 5 oz broccoli florets, cut into bite-size pieces; 2 cloves garlic, minced; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 tsp black pepper

Ingredients

9 items

⅓ cup quinoa
⅔ cup water
¾ tsp salt
5 oz cooked shrimp, tail off
5 oz broccoli florets, cut into bite-size pieces
2 cloves garlic, minced
1½ tsp extra virgin olive oil
1 tbsp lemon juice
½ tsp black pepper

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let the quinoa rest, covered, for 5 minutes. Done when water is absorbed and quinoa is fluffy.
While the quinoa simmers, place the broccoli in a 12-inch skillet with 2 tablespoons of water. Cover and cook over medium heat for 5 to 6 minutes until tender and bright green. Drain any remaining water and set the broccoli aside on a plate. Done when broccoli is fork-tender.
Wipe out the skillet and add the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the cooked shrimp, the remaining salt, and the black pepper. Cook for 2 minutes, stirring often, just until the shrimp are heated through. Done when shrimp are hot.
Return the broccoli to the skillet and drizzle with the lemon juice. Toss everything together for 1 minute to coat. Fluff the quinoa with a fork and serve the lemon garlic shrimp and broccoli over the bed of quinoa.

Nutrition

Ingredients

Instructions

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