Name: Shrimp skewers with lemon-herb quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa, rinsed; 1/2 cup water; 4 oz large cooked shrimp, thawed if frozen, tails removed; 1/2 medium zucchini, cut into half-inch rounds; 1.5 oz red bell pepper, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 1/2 tsp lemon juice; 1 1/2 tsp dried basil; 3/4 tsp dried oregano; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

366 calories

Protein: 36g; 39% of calories
Carbs: 38g; 41% of calories
Fat: 8g; 20% of calories

Instructions

Prep 15 min · Cook 15 min

Combine the quinoa, water, and half the salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the quinoa simmers, toss the shrimp, zucchini, and bell pepper in a bowl with the olive oil, oregano, garlic powder, and the remaining salt. Thread the shrimp and vegetables onto skewers, alternating pieces.
Heat a grill pan over medium-high heat. Place the skewers on the pan and cook for 3 minutes, flip, and cook for 2 minutes more until the vegetables are tender and slightly charred. Done when opaque and heated through, 145°F.
Fluff the quinoa with a fork and stir in the lemon juice, dried basil, and black pepper. Transfer the quinoa to a plate and top with the skewers.

Nutrition

Ingredients

Instructions

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