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The Zesty Lemon Garlic Shrimp & Quinoa Bowl is a vibrant and nutritious dish that has quickly become a favorite for those seeking a quick yet satisfying meal. This delightful bowl combines protein-rich shrimp with fiber-packed quinoa and a medley of fresh greens, all enhanced by the zesty flavors of lemon and garlic. Not only is this dish a feast for the eyes, but it also boasts a plethora of health benefits, making it an excellent choice for a weeknight dinner or a meal prep option for busy individuals.

Quick Lemon Garlic Shrimp and Quinoa Bowl

Discover a delicious and nutritious meal with the Zesty Lemon Garlic Shrimp & Quinoa Bowl. This vibrant dish features protein-packed shrimp, fiber-rich quinoa, and fresh greens, all enhanced by the bright flavors of lemon and garlic. Perfect for busy weeknights or meal prep, this recipe is simple to make and offers a satisfying blend of textures and tastes. Enjoy a healthy, quick dinner that’s as appealing to the eye as it is to the palate.
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable or chicken broth

1 lb large shrimp, peeled and deveined

3 tablespoons olive oil, divided

4 cloves garlic, minced

Zest and juice of 1 large lemon

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 cups fresh spinach (or your choice of leafy greens)

1/4 cup fresh parsley, chopped

1 avocado, sliced, for garnish

Lemon wedges, for serving

Instructions
 

Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

    Sauté the shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

      Add the shrimp: Toss in the shrimp, red pepper flakes (if using), lemon zest, salt, and pepper. Cook for 2-3 minutes on one side until the shrimp starts to turn pink, then flip and cook for another 2-3 minutes. Add the lemon juice and stir to coat the shrimp well.

        Wilt the spinach: Stir in the fresh spinach and cook for another minute until wilted and combined with the shrimp mixture. Remove from heat.

          Assemble the bowl: In serving bowls, layer a generous portion of quinoa, then top with the shrimp and spinach mixture. Garnish with chopped parsley and slices of avocado. Serve with lemon wedges on the side.

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