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In the realm of healthy and flavorful meals, the Zesty Lemon Garlic Shrimp & Quinoa Bowl stands out as a vibrant dish that tantalizes the taste buds while providing a wealth of nutritional benefits. This bowl combines the zesty brightness of lemon and garlic with the tender, succulent shrimp and nutty quinoa, making it an ideal option for those seeking a refreshing yet satisfying meal.

Quick Lemon Garlic Shrimp and Quinoa Bowl

Discover the vibrant flavors of the Zesty Lemon Garlic Shrimp & Quinoa Bowl, a healthy and delicious meal perfect for any occasion. This dish highlights the bright notes of lemon and garlic paired with tender shrimp and nutty quinoa, making it not only nutritious but incredibly satisfying. Quick and easy to prepare, it’s ideal for busy weeknights or leisurely weekends. Enjoy the fresh ingredients and delightful textures as you elevate your dining experience with this refreshing bowl.
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 lb large shrimp, peeled and deveined

3 tablespoons olive oil, divided

4 cloves garlic, minced

Juice and zest of 1 large lemon

1 teaspoon red pepper flakes (adjust for spice preference)

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cup baby spinach

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.

    Sauté the Shrimp: While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds or until fragrant.

      Add Shrimp: Add the shrimp to the skillet, and season with salt, pepper, red pepper flakes, lemon juice, and lemon zest. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove from heat and stir in the cherry tomatoes and baby spinach. The residual heat will wilt the spinach.

        Assemble the Bowl: In a large bowl, create a bed of quinoa. Top with the lemon garlic shrimp mixture, ensuring to distribute the cherry tomatoes and spinach evenly.

          Garnish and Serve: Drizzle the remaining 1 tablespoon of olive oil over the top. Garnish with chopped parsley and serve with lemon wedges on the side for extra zest.

            Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings