Need a mid-day pick-me-up to beat the afternoon slump? Looking for a healthy and tasty yet satisfying dinner? Try this Shrimp Quinoa Bowl with Mixed Veggies!
As a food blogger, We tend to have a fairly open palette. We'll try almost anything and have come to enjoy most foods. Cooking for the family and cooking for myself/this blog, however, are sometimes separate things.
For instance, one of the favorite foods in the whole world is shrimp. We love how it's a light, lean, tasty way to get the protein in, and how versatile it is. Shrimp has a way of soaking up spices and flavors that simply makes me go crazy. We LOVE shrimp! However, We am the only person in the family who eats shrimp. Same goes for quinoa. Oh, the husband will eat it once in a while, but for the most part, he stays away from both quinoa and shrimp.
So this dish today, dear friends, is mine all mine. And now, yours too!
Shrimp Quinoa Bowl with Mixed Veggies
This shrimp quinoa bowl is one that comes together fairly quickly. This makes it an excellent choice for lunch or dinner.
It's hearty enough to be the main dish, but you could also make this as a side dish for a large dinner party.
What's in the Shrimp Quinoa Bowl?
This is a versatile recipe that you can definitely customize with your favorite veggies.
For this recipe, We use a base of:
- large shrimp
- quinoa
- mix of red and green peppers
- corn
- broccoli
- onions
- garlic
- spices
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Shrimp Quinoa Bowl with Mixed Veggies
By Marlynn Schotland Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 2
This hearty, healthy shrimp quinoa bowl is perfect for a quick lunch or dinner!
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 cup quinoa, cooked
- About 1 cup uncooked shrimp
- About 1 cup broccoli, chopped
- 1 red pepper, diced
- 1 corn on the cob, cooked and cut
- 1/4 cup onion, finely chopped
- 2 garlic cloves, finely minced
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger, or freshly grated ginger
- 1/4 cup coconut milk
- Salt & pepper to taste
Instructions
- Cook corn on the cob and set aside.
- Cook quinoa according to package directions.
- Meanwhile, heat 3 tablespoons extra virgin olive oil in a large pan.
- Add red peppers and broccoli and sauté until slightly softened, about 3 minutes.
- Add corn, shrimp, garlic, and onions. Then add the paprika, cumin, and ginger. Sauté for 2-3 minutes, simply until the shrimp turns color.
- Slowly add coconut milk. Stir ingredients together for another minute.
- Add cooked quinoa and stir all together.
- Season with salt & pepper to taste.
Nutrition
Calories: 623 kcal, Carbohydrates: 71 g, Protein: 15 g, Fat: 33 g, Saturated Fat: 9 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 17 g, Trans Fat: 1 g, Sodium: 19 mg, Potassium: 838 mg, Fiber: 9 g, Sugar: 6 g, Vitamin A: 1982 IU, Vitamin C: 83 mg, Calcium: 63 mg, Iron: 6 mgNutrition information is automatically calculated, so should only be used as an approximation.
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