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If you’re searching for a vibrant and nutritious meal that strikes the perfect balance between flavor and health, look no further than Zesty Lemon Garlic Shrimp and Quinoa Bowls. This delightful dish not only tantalizes the taste buds but also packs a powerful nutritional punch, making it an ideal choice for a quick weeknight dinner. With its combination of succulent shrimp, protein-rich quinoa, and an array of fresh vegetables, this recipe offers a wholesome meal that is both satisfying and easy to prepare.

Zesty Lemon Garlic Shrimp and Quinoa Bowls

Discover the deliciousness of Zesty Lemon Garlic Shrimp and Quinoa Bowls, a perfect blend of flavor and nutrition for a quick weeknight dinner. Packed with lean protein from shrimp, fiber-rich quinoa, and vibrant veggies like spinach and tomatoes, this dish is both satisfying and healthy. The zesty lemon and aromatic garlic add brightness, making every bite a delightful experience. Explore the easy preparation steps and enjoy a meal that celebrates wholesome, tasty eating!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 cup quinoa

2 cups vegetable or chicken broth

3 tablespoons olive oil

4 cloves garlic, minced

Zest and juice of 2 lemons

1 teaspoon red pepper flakes (adjust according to heat preference)

1 teaspoon salt

½ teaspoon black pepper

1 cup cherry tomatoes, halved

1 cup fresh spinach

¼ cup fresh parsley, chopped (for garnish)

Optional: Lemon wedges for serving

Instructions
 

Rinse and Cook the Quinoa: Start by rinsing the quinoa under cold running water in a fine-mesh strainer to eliminate any bitter residue. In a medium saucepan, combine the rinsed quinoa and broth. Bring the mixture to a boil, then lower the heat to a simmer and cover. Let it cook for about 15 minutes or until all the liquid is absorbed. Once cooked, remove from heat and fluff the quinoa with a fork. Set aside to keep warm.

    Prepare the Shrimp Marinade: In a mixing bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes, salt, and black pepper until well combined. Add the peeled and deveined shrimp to the marinade, tossing them gently to ensure they are evenly coated. Allow the shrimp to marinate for a minimum of 10 minutes to absorb the flavors.

      Cook the Shrimp: Heat a large skillet over medium-high heat. Once the skillet is hot, add the marinated shrimp in a single layer. Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Remove the skillet from heat and set the shrimp aside.

        Sauté Spinach and Tomatoes: In the same skillet, you can add a splash of olive oil if needed. Toss in the halved cherry tomatoes and sauté for 2-3 minutes until they begin to soften. Add the fresh spinach to the skillet and cook just until the leaves wilt, stirring gently to combine.

          Assemble the Bowls: To serve, start by layering the cooked quinoa as the base in each bowl. Next, add the sautéed spinach and tomatoes on top, followed by the zesty shrimp.

            Garnish and Serve: Finish the dish by sprinkling the chopped parsley over each bowl. For an extra burst of citrus, serve with lemon wedges on the side. Enjoy your vibrant and flavorful meal!

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4