Lemon Garlic Shrimp & Quinoa Bowl
This Lemon Garlic Shrimp & Quinoa Bowl is a light yet satisfying lunch option packed with protein, fiber, and zesty flavors. Juicy shrimp are sautéed in a garlic butter sauce and served over fluffy quinoa with fresh veggies. It’s quick, healthy, and delicious!
Equipment
- Large skillet
- Medium saucepan
- Knife & cutting board
- Mixing bowls
Ingredients
For the Shrimp:
- ½ lb (225g) large shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoon butter
- 3 cloves garlic minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley chopped
For the Quinoa Bowl:
- ½ cup quinoa rinsed
- 1 cup water or vegetable broth
- ½ cup cherry tomatoes halved
- ½ cucumber diced
- ¼ red onion thinly sliced
- ¼ cup feta cheese crumbled (optional)
Instructions
Cook the Quinoa:
- In a medium saucepan, bring 1 cup of water or vegetable broth to a boil.
- Add 1/2 cup quinoa, reduce heat, cover, and simmer for 12-15 minutes or until water is absorbed.
- Fluff with a fork and set aside.
Cook the Shrimp:
- Heat olive oil and butter in a large skillet over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add the shrimp, lemon zest, lemon juice, salt, black pepper, and red pepper flakes.
- Cook for 2-3 minutes per side, until shrimp turn pink and opaque.
- Remove from heat and sprinkle with fresh parsley.
Assemble the Bowl:
- Divide cooked quinoa into two bowls.
- Top with shrimp, cherry tomatoes, cucumber, and red onion.
- Sprinkle with feta cheese (if using).
- Drizzle with extra lemon juice if desired.
Serve & Enjoy:
- Garnish with more fresh parsley.
- Serve warm or at room temperature.