Description
A quick and flavorful meal featuring succulent shrimp and fluffy quinoa, perfect for a busy weeknight dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or broth
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Chopped parsley or cilantro for garnish
- Lemon wedges for serving
Instructions
- Rinse the quinoa under cold water and drain. In a pot, combine quinoa and water or broth.
- Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until liquid is absorbed.
- Sauté the garlic in a skillet with olive oil over medium heat; cook for about 30 seconds until fragrant.
- Cook the shrimp in the skillet, seasoning with paprika, cayenne, salt, and pepper; cook until pink and opaque, about 5 minutes.
- Fluff cooked quinoa with a fork and serve topped with shrimp. Garnish with parsley or cilantro and lemon wedges.
Notes
To keep shrimp juicy, avoid overcooking. For less spice, reduce cayenne or skip it. Fresh herbs enhance flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 200mg