Description
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 garlic clove, minced
1 tbsp lemon juice
1 tsp lemon zest
1 tsp dried oregano
1/2 tsp paprika
Salt and black pepper to taste
For the Quinoa:
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 tbsp olive oil
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
Directions:
In a bowl, combine shrimp, olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, and black pepper. Let marinate for 15 minutes.
While the shrimp marinates, cook the quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat, cover, and simmer for
about 15 minutes, until the quinoa is cooked and the liquid is absorbed.
Heat a skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes per side, until pink and cooked through.
Fluff the cooked quinoa with a fork and stir in olive oil, parsley, and basil.
Serve the shrimp over the quinoa, garnished with additional fresh herbs and a squeeze of lemon juice. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 4 servings
