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; 3/4 cup water; 4 oz cooked shrimp, tails removed; 1 1/4 medium zucchinis, sliced into half-moons; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini with half the olive oil, half the salt, and the black pepper. Spread the slices in a single layer and roast for 20 minutes until tender and browned at the edges.
While the zucchini roasts, combine the quinoa, water, and the remaining salt in a small pot. Bring to a boil over high heat, then reduce to low and cover. Simmer for 15 minutes, then remove from the heat and let rest for 5 minutes before fluffing with a fork. Done when water is absorbed and quinoa is fluffy.
In a 12-inch skillet, heat the remaining olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the cooked shrimp and sauté for 2 to 3 minutes until heated through and well coated in garlic oil. Done when heated through.
Add the lemon juice to the skillet and toss with the shrimp. Spoon the fluffed quinoa onto a plate, top with the roasted zucchini and the garlic shrimp, and garnish with the lemon zest.

Nutrition

Ingredients

Instructions

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