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In a world where our schedules often seem to be busier than ever, finding time to prepare healthy meals can feel like an uphill battle. Enter the Zesty Lemon Garlic Shrimp and Quinoa Bowls—a vibrant, delicious, and nutritious dish that can be prepared in a flash. This recipe beautifully marries succulent shrimp with fluffy quinoa, complemented by a medley of fresh vegetables and zesty lemon, making it an excellent choice for anyone looking to enjoy a quick yet satisfying meal.

Zesty Lemon Garlic Shrimp and Quinoa Bowls

Looking for a quick and nutritious meal? Try these Zesty Lemon Garlic Shrimp and Quinoa Bowls! This vibrant dish combines succulent shrimp, fluffy quinoa, and fresh veggies, all tossed in a zesty lemon garlic marinade. Perfect for busy weeknights, it’s not only easy to make but also packed with lean protein, fiber, and essential nutrients. Delight your taste buds and nourish your body with this delicious and healthy bowl that’s sure to impress!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 cup quinoa

2 cups vegetable or chicken broth

3 tablespoons olive oil

4 cloves garlic, minced

Zest and juice of 2 lemons

1 teaspoon red pepper flakes (adjust to taste)

1 teaspoon salt

½ teaspoon black pepper

1 cup cherry tomatoes, halved

1 cup fresh spinach

¼ cup fresh parsley, chopped (for garnish)

Optional: Lemon wedges for serving

Instructions
 

Rinse and Cook Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine rinsed quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

    Prepare Marinade for Shrimp: In a mixing bowl, combine olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and black pepper. Add the shrimp to the marinade, tossing to coat evenly. Allow to marinate for at least 10 minutes.

      Cook Shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove from heat.

        Sauté Spinach and Tomatoes: In the same skillet, add a little more olive oil if necessary, and toss in the cherry tomatoes. Sauté for 2-3 minutes until they soften slightly. Add the spinach, cooking just until wilted.

          Assemble the Bowls: In serving bowls, layer the cooked quinoa first, then top with the sautéed spinach and tomatoes, followed by the zesty shrimp.

            Garnish and Serve: Sprinkle chopped parsley over the top and serve with lemon wedges if desired. Enjoy your vibrant and flavorful meal!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4