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In today's fast-paced world, the importance of healthy eating cannot be overstated. Incorporating fresh ingredients into our daily meals is essential for maintaining overall health and well-being. One dish that perfectly embodies the principles of nutritious eating is the Zesty Lemon Garlic Shrimp Quinoa Bowls. This vibrant and nourishing option combines protein-rich shrimp, hearty quinoa, and a medley of colorful vegetables, creating a balanced meal that satisfies both the palate and the body.

Simple Lemon Garlic Shrimp and Quinoa Bowls

Looking to elevate your weeknight dinners with healthy and delicious meals? Try these Zesty Lemon Garlic Shrimp Quinoa Bowls! This vibrant dish features protein-packed shrimp, nutty quinoa, and colorful veggies for a satisfying and nutritious meal. Easy to prepare and adaptable for various dietary preferences, these bowls provide a burst of flavors and textures in every bite. Perfect for busy nights or meal prep, enjoy a wholesome dish that supports your health without compromising on taste!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup quinoa, rinsed

2 cups vegetable broth or water

3 tablespoons olive oil, divided

4 cloves garlic, minced

Zest and juice of 2 lemons

1 teaspoon red pepper flakes (optional)

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cup spinach or arugula

Fresh parsley, chopped for garnish

Lemon wedges for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

    Sauté the Shrimp: While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.

      Add the Shrimp: Toss in the shrimp, lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and opaque. Remove from heat.

        Combine the Ingredients: In a large bowl, mix together the cooked quinoa, sautéed shrimp, cherry tomatoes, and spinach. Drizzle with the remaining tablespoon of olive oil and adjust seasoning with more salt and pepper if desired.

          Serve: Divide the quinoa and shrimp mixture into bowls. Garnish with fresh parsley and serve with lemon wedges on the side for extra zest.

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4