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Looking for a quick, healthy meal that bursts with flavor? The Zesty Lemon Garlic Shrimp & Quinoa Bowl is a perfect choice for busy weeknights or leisurely weekend meals. This dish combines the succulent taste of shrimp with the nutty flavor of quinoa, all elevated by the bright notes of fresh lemon and aromatic garlic. It's not only a feast for the taste buds, but it also packs a nutritional punch that makes it an appealing option for health-conscious eaters.

Quick Lemon Garlic Shrimp and Quinoa Bowl

Discover the delicious Zesty Lemon Garlic Shrimp & Quinoa Bowl, a perfect blend of flavor and nutrition! This recipe features succulent shrimp, fluffy quinoa, and a vibrant mix of fresh vegetables, all enhanced by zesty lemon and aromatic garlic. Quick to prepare, it’s ideal for busy weeknights or weekend gatherings. Enjoy a meal that’s satisfying, colorful, and packed with health benefits, making it a great choice for everyone in the family!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 pound large shrimp, peeled and deveined

3 tablespoons olive oil, divided

4 cloves garlic, finely minced

Juice and zest of 1 large lemon

1 teaspoon red pepper flakes (adjust based on spice preference)

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

1 cup fresh baby spinach

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. After cooking, remove from heat and let it sit, covered, for an additional 5 minutes. Then, fluff the quinoa gently with a fork to separate the grains.

    Sauté the Shrimp: While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the minced garlic and sauté for about 30 seconds, or until it becomes fragrant but not browned.

      Add the Shrimp: Carefully add the peeled and deveined shrimp to the skillet. Season with salt, freshly ground black pepper, red pepper flakes, lemon juice, and lemon zest. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove the skillet from heat and gently stir in the halved cherry tomatoes and baby spinach. The residual heat will wilt the spinach perfectly.

        Assemble the Bowl: In a large serving bowl, create a generous bed of the fluffy quinoa. Top it with the lemon garlic shrimp mixture, ensuring that the cherry tomatoes and spinach are evenly distributed for a colorful presentation.

          Garnish and Serve: Drizzle the remaining 1 tablespoon of olive oil over the assembled bowl. Finish with a sprinkle of chopped parsley for a fresh touch, and serve with wedges of lemon on the side for an extra burst of zest.

            Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings