Garlic Shrimp and Quinoa
This shrimp and quinoa recipe is simple, healthy, and ready in 30 minutes. It’s made with basic ingredients and easy to adapt, so it works well on busy nights.
Ingredients
For the quinoa
- ½ tablespoon extra virgin olive oil
- ½ small onion finely chopped
- 1 clove garlic minced
- ½ teaspoon chili powder
- 1 cup (190 g) uncooked quinoa
- ¼ teaspoon salt
- 2 cups (475 ml) low-sodium vegetable stock
For the shrimp
- ½ tablespoon extra virgin olive oil
- 1 lb (450 g) peeled, deveined, tail-off raw shrimp
- 1 clove garlic finely chopped
- ½ teaspoon salt
- ¼ teaspoon chili powder
You will also need
- fresh parsley finely chopped
- the juice of half a lemon
Instructions
Cook the quinoa
- In a medium pan, heat the olive oil over medium heat. Add the onion and cook for about 4 minutes, until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the quinoa, chili powder, and salt. Sauté for 1 minute, then pour in the broth. Bring to a boil uncovered.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
Sauté the shrimp
- While the quinoa cooks (about 15 minutes in), heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp, ½ teaspoon of salt, and ¼ teaspoon of chili powder.
- Sauté for about 3 minutes, until pink and cooked through. Stir in the garlic and cook for 30 seconds more.
Combine and serve
- Toss the shrimp with the cooked quinoa. Add a squeeze of lemon juice and mix well. Top with chopped parsley and serve right away.
Notes
- Shrimp: If using frozen shrimp, thaw completely and pat dry before cooking. You can swap with scallops, chicken, tofu, or black beans.
- Quinoa: Any type works well. You can also use rice, barley, farro, or couscous.
- Garlic & chili powder: Adjust to taste.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Make-Ahead: Cook the quinoa and shrimp ahead of time and store separately. Reheat and combine when ready to eat.
Nutrition
Serving: 1portion | Calories: 300kcal | Carbohydrates: 32g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 181mg | Sodium: 166mg | Fiber: 3g | Sugar: 3g
