Name: Lemon garlic shrimp and quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 2/3 cup water; 5 oz cooked shrimp, tails removed; 2 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 1 tbsp lemon juice; 3/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

377 calories

Protein: 42g; 44% of calories
Carbs: 38g; 40% of calories
Fat: 7g; 16% of calories

Instructions

Prep 15 min · Cook 15 min

Combine the quinoa and water in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Done when liquid is absorbed and quinoa is tender.
While the quinoa cooks, whisk the lemon juice, olive oil, half the salt, and half the black pepper in a medium bowl. Add the diced cucumber and halved cherry tomatoes to the dressing and toss to coat.
Heat a nonstick skillet over medium heat. Add the cooked shrimp and minced garlic. Sauté for 3 minutes until the shrimp is heated through and the garlic is fragrant. Season with the remaining salt and pepper. Done when shrimp is hot and garlic is softened.
Fluff the cooked quinoa with a fork and fold it into the bowl with the vegetables and dressing. Transfer the quinoa salad to a plate and top with the garlic shrimp. Garnish with chopped parsley.

Nutrition

Ingredients

Instructions

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