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In today’s fast-paced world, finding time to prepare nutritious meals can often feel overwhelming. However, the Zesty Lemon Garlic Shrimp Quinoa Bowl stands out as an ideal solution for those seeking a healthy and quick meal. This dish is not only bursting with flavor but also incorporates a variety of nutrient-rich ingredients that can easily fit into a busy lifestyle. With succulent shrimp, protein-packed quinoa, and vibrant vegetables, this recipe is designed to tantalize your taste buds while also nourishing your body.

Simple Lemon Garlic Shrimp and Quinoa Bowls

Looking for a quick and nutritious meal? Try Zesty Lemon Garlic Shrimp Quinoa Bowls! This delicious dish combines succulent shrimp, protein-packed quinoa, and vibrant veggies, all bursting with flavor in just under 30 minutes. The zesty garlic and fresh lemon elevate the taste, making it a perfect choice for lunch or dinner. Health-conscious and easy to prepare, this recipe is a fantastic option to nourish your body without sacrificing flavor. Enjoy a delightful and satisfying meal today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth or water

3 tablespoons olive oil, divided

4 cloves garlic, finely minced

Zest and juice of 2 fresh lemons

1 teaspoon red pepper flakes (optional for heat)

Salt and freshly ground pepper, to taste

1 cup cherry tomatoes, halved

1 cup fresh spinach or arugula

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and let it simmer for approximately 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy. Remove the pan from heat and allow it to sit, covered, for an additional 5 minutes. Once ready, fluff the quinoa gently with a fork.

    Sauté the Shrimp: While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until it becomes fragrant, being careful not to let it burn.

      Add the Shrimp: Into the skillet, add the shrimp along with the zest and juice of the lemons, red pepper flakes (if using), and a good pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout. Remove the skillet from heat.

        Combine the Ingredients: In a large mixing bowl, combine the fluffy cooked quinoa, sautéed shrimp, halved cherry tomatoes, and fresh spinach or arugula. Drizzle the remaining tablespoon of olive oil over the mixture and taste, adjusting with more salt and pepper if needed.

          Serve: Portion the quinoa and shrimp blend into bowls. Sprinkle with freshly chopped parsley for brightness and serve with lemon wedges on the side for an extra burst of citrus flavor.

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: For a visually appealing presentation, layer the bowl with quinoa at the bottom, followed by the shrimp and veggies on top. Garnish with parsley and arrange lemon wedges artfully around the dish.