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Quinoa Shrimp & Vegetable Bowl

Submitted by: | website: Red Barn Cafe | Source: original recipe

Quinoa Shrimp and Vegetable Bowl
2013-02-24 Other
4.6 20

A delicious, fast dinner, like an updated rice bowl!

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Total Time: 34 minutes


½ lb Raw Cleaned Shrimp
1 Tbsp Olive Oil
1 Onion, chopped finely
1 Zucchini, shredded
1 Carrot, shredded
1 tsp Lemon Pepper
2 cups Quinoa, prepared according to package directions
1 cup Low Sodium Chicken Broth
¼ cup sliced Almonds
Optional: Juice & Zest of 1/2 Lemon


Dry shrimp with paper towel after cleaning. Heat olive oil in a skillet until hot, then saute shrimp until pink and no longer opaque over medium heat, turning once, 3-4 minutes. Season with a little lemon pepper and remove from pan, keeping warm in a bowl on stove. Add a tsp more oil, if needed and when pan is hot again, saute onions carrots and zucchini for 4-5 minutes until onion is cooked. Add the chicken broth and simmer for 4-5 minutes. Add shrimp back to pan to warm through. Season quinoa with salt and pepper. In a large bowl, combine the shrimp, vegetables and quinoa, then add lemon juice and mix gently. Add almonds to the skillet and toast for 3-4 minutes, stirring, but do not burn. Top with the almonds, lemon zest and green onions.