Description
This vibrant Shrimp Quinoa Bowl features juicy chili-lime seared shrimp, roasted charred broccoli, and fluffy quinoa. It is a high-protein, gluten-free meal that is perfect for busy weeknights.
Ingredients
Scale
- 1 lb large shrimp (Peeled and deveined)
- 1 cup quinoa (Uncooked, rinsed)
- 2 cups vegetable broth (Or water)
- 2 heads broccoli (Cut into florets)
- 3 tbsp olive oil (Divided use)
- 1 tsp chili powder (Seasoning)
- 1/2 tsp smoked paprika (Seasoning)
- 1/2 tsp garlic powder (Seasoning)
- 1/2 tsp onion powder (Seasoning)
- 1 clove garlic (Minced for broccoli)
- 1/2 lime (Juiced)
Instructions
- Rinse quinoa and simmer with broth in a saucepan for 15 minutes; fluff with fork.
- Toss broccoli with oil, garlic, salt, and pepper; roast at 400°F for 15–20 minutes.
- Toss dry shrimp with oil and spices; sear in a skillet for 2–3 minutes per side.
- Assemble bowls with quinoa, roasted broccoli, and shrimp; serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 200 mg