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- 1 pound large shrimp, peeled and deveined - 1 cup quinoa, rinsed - 2 cups vegetable broth - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 medium zucchini, diced - 1 cup cherry tomatoes, halved - Juice of 1 lemon - Zest of 1 lemon - Salt and pepper, to taste - Fresh parsley, chopped (for garnish)

Lemon Garlic Shrimp with Quinoa and Veggies

Looking for a vibrant and healthy meal? Try this Zesty Lemon Garlic Shrimp with Colorful Quinoa Medley! Juicy shrimp sautéed with garlic and a mix of colorful vegetables make this dish both visually appealing and nutritious. The fluffy quinoa serves as a perfect base, packed with protein and fiber. Whether it’s a weeknight dinner or a special gathering, this easy-to-follow recipe is sure to impress your guests and satisfy your taste buds!
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Ingredients
  

For the Shrimp:

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

Zest and juice of 1 lemon

2 tablespoons olive oil

1/2 teaspoon red pepper flakes (optional)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

For the Quinoa Medley:

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

1 cup mixed bell peppers, diced (including red, yellow, and green)

1 cup zucchini, diced

1 cup cherry tomatoes, halved

1/2 teaspoon dried oregano

1 tablespoon olive oil

Salt and black pepper, to taste

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a rolling boil. Once boiling, add the rinsed quinoa, stir briefly, and then reduce the heat to low. Cover the saucepan and allow the quinoa to simmer for about 15 minutes, or until it becomes fluffy and the liquid is fully absorbed. After cooking, remove from heat, keep covered for an additional 5 minutes, and then gently fluff the quinoa with a fork.

    Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the diced bell peppers and zucchini. Sauté for approximately 5-7 minutes, stirring occasionally until they are tender yet retain their vibrant color. Stir in the halved cherry tomatoes and dried oregano, cooking for an additional 3 minutes. Season the mixture with salt and black pepper to taste. Once cooked, remove from heat and set aside.

      Cook the Shrimp: In the same skillet, pour in the remaining tablespoon of olive oil and raise the heat to medium-high. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, taking care not to burn it. Introduce the shrimp to the skillet, seasoning with optional red pepper flakes, salt, and black pepper. Cook the shrimp for approximately 2-3 minutes on each side, or until they transform to a lovely pink color and appear opaque.

        Combine Everything: After the shrimp are thoroughly cooked, pour in the lemon juice and add the lemon zest, stirring well to combine with the shrimp. Gently combine the cooked quinoa with the sautéed vegetable mixture and the shrimp in the skillet, allowing the flavors to meld together for about 2-3 minutes over low heat.

          Serve: Plate the colorful quinoa medley topped with the zesty lemon garlic shrimp. Garnish generously with freshly chopped parsley for an extra splash of color and freshness. Enjoy your vibrant and refreshing meal!

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

              Presentation Tips: Serve in a wide, shallow bowl to showcase the colorful layers of quinoa and vegetables, and consider adding lemon wedges on the side for an extra pop of color and an option to add more zest if desired.