Garlic Shrimp Quinoa

By Tracy

4 Person

30 Minutes

0 Calories

Garlic Shrimp Quinoa—Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavors. I firmly believe that eating a healthy diet should never leave you feeling deprived and that you don’t need to spend hours in the kitchen to prepare a wholesome meal. A touch of chili powder and cayenne give it zest, lemon juice keeps it fresh, and as the name suggests, a generous handful of fresh garlic brings the recipe to life.

Ingredients

3 tbsp. fresh parsley
1 large lemon
2 cups low-sodium chicken broth
1/4 tsp. cayenne pepper
1 cup uncooked Quinoa
3 cloves garlic
1/3 cup finely chopped yellow onion
1/2 tsp. chili powder
1 tsp. kosher salt
1 pound raw tail-on shrimp
4 tsp. extra-virgin olive oil — divided

Method

01

In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium-high. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder.
02

Saute just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
03

Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
04

Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil.
05

Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
06

Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

Related Tags

Garlic Shrimp Quinoa

3.5

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 5 Mins
Cook Time 25 Mins
Total Time 30 Mins

02 Ingredients

3 tbsp. fresh parsley

1 large lemon

2 cups low-sodium chicken broth

1/4 tsp. cayenne pepper

1 cup uncooked Quinoa

3 cloves garlic

1/3 cup finely chopped yellow onion

1/2 tsp. chili powder

1 tsp. kosher salt

1 pound raw tail-on shrimp

4 tsp. extra-virgin olive oil — divided

03 Method

Step 1

In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium-high. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder.

Step 2

Saute just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.

Step 3

Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.

Step 4

Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil.

Step 5

Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.

Step 6

Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

04 Author

Tracy

647 Recipes

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