Description
A vibrant, satisfying dish that features succulent grilled shrimp over fluffy quinoa and fresh vegetables, topped with zesty lime.
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
- In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
- In a bowl, combine olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Add the deveined shrimp and toss to coat them evenly.
- Preheat a grill or grill pan over medium-high heat. Grill the marinated shrimp for about 2-3 minutes on each side until pink and opaque.
- In a large serving bowl, add halved cherry tomatoes, diced bell pepper, and sliced avocado.
- Remove shrimp from the grill and place them on top of the cooked quinoa, followed by the vegetables. Sprinkle with fresh cilantro.
- Finish with a squeeze of lime juice and toss gently to combine.
Notes
Marinate shrimp longer for enhanced flavor. Incorporate seasonal vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 200mg