Description
A vibrant, nourishing dish with succulent shrimp, fluffy quinoa, and colorful vegetables, perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 1 pound large shrimp, deveined and peeled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced (any color)
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Optional: hot sauce for serving
Instructions
- Prepare the quinoa by bringing 2 cups of water or broth to a boil, then add quinoa, cover, and simmer for 15 minutes. Let sit for 5 minutes before fluffing.
- Marinate the shrimp by combining olive oil, garlic, paprika, cumin, salt, and pepper in a bowl. Add shrimp and coat evenly.
- Preheat the grill over medium-high heat and grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.
- Prepare vegetables by combining cherry tomatoes, bell pepper, and avocado in a large serving bowl.
- Assemble the bowl by placing grilled shrimp on fluffed quinoa, adding vegetables, and sprinkling with cilantro.
- Finish by squeezing lime juice over the bowl and tossing gently. Drizzle hot sauce if desired before serving.
Notes
For extra flavor, cook quinoa in broth. You can substitute shrimp with chicken or tofu and experiment with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 220mg