Looking for a quick and easy meal for dinner? This dish serves 4-5 people and takes about 35 minutes to prepare. It's filled with flavor and good for you!
Quinoa Ingredients:
- 1/2 tbsp olive oil
- 1/2 onion chopped
- 2 cloves garlic
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- salt/pepper to taste
- 1 cup uncooked quinoa
- 1 1/2 cups low-sodium vegetable stock
- 1 tsp parsley
Shrimp Ingredients:
- 1/2 tbsp olive oil
- 2 lbs. shrimp
- 4 cloves garlic
- 2 tsp chili powder
- 1/4 tsp chili flakes (optional)
- salt/pepper to taste
Toppings:
- 1 tbsp lemon juice
- 1 tsp parsley
Directions:
Quinoa:
- Rinse the quinoa in a fine mesh strainer under cold water (quinoa has a bitter coating that needs to be rinsed away before you cook it).
- Heat olive oil in a pot and sauté the onions and garlic.
- Add the quinoa, chili powder, cumin, paprika and sprinkle with salt and pepper. Cook for 1 minute then add the broth.
- Bring to a boil uncovered. Lower the heat to a simmer and cook for about 20 minutes covered. When quinoa is ready, add parsley and mix.
Shrimp:
- While the quinoa is cooking, start the shrimp. Heat oil in a pot and sauté the garlic.
- Add the shrimp, chili powder, chili flakes and sprinkle with salt and pepper.
- Cook until shrimp turns pink.
- Mix the shrimp and quinoa together, drizzle with lemon juice and sprinkle with parsley. Mix and enjoy!
Veggies:
Serve with a side salad or add 1 cup of frozen mixed veggies to the shrimp.