Name: Lemon garlic shrimp and quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/3 cup quinoa; 1/2 cup water; 3/4 tsp salt; 1 medium zucchini, sliced into half-moons; 2 tsp extra virgin olive oil; 5 oz cooked shrimp, tails removed; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

474 calories

Protein: 44g; 37% of calories
Carbs: 46g; 38% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. 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 it rest, covered, for 5 minutes.
On a half-sheet pan, toss the zucchini with half the olive oil and the remaining salt. Spread in a single layer and roast for 15 minutes until tender and lightly browned.
In a 12-inch skillet, heat the remaining oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the shrimp and black pepper, tossing for 2 minutes just until heated through. Stir in the lemon juice and remove from the heat. Done when heated through, 145°F.
Fluff the quinoa with a fork and place it on the plate. Top with the roasted zucchini and the lemon garlic shrimp. Garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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