Garlic Shrimp and Quinoa

This shrimp and quinoa is an easy, healthy recipe simply made with fresh garlic, bell peppers, creamy avocado, cilantro and seasoned with a hint of Mexican spices for a light lunch or dinner.

Course Main Course, Salad

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 413kcal

Author Sherri Hagymas

Ingredients

1 cup dry quinoa cooked by package directions
1 teaspoon chili powder
½ teaspoon cumin
1 teaspoon paprika
2 tablespoons olive oil separated (or coconut oil or avocado oil)
3 cloves garlic minced
1 pound shrimp
1 large bell pepper I use ⅓ cup of each - red, yellow, orange
¼ cup fresh cilantro I like more
1 avocado diced
salt and pepper to taste

Instructions

Cook the cup of quinoa per package directions in a pan on the stovetop. After cooking, place it in a large bowl and set aside.
1 cup dry quinoa
Place shrimp in the bowl and sprinkle with paprika, chili powder, cumin and garlic powder.
1 teaspoon chili powder, ½ teaspoon cumin, 1 teaspoon paprika
Add one tablespoon of olive oil to a large skillet over medium high heat.
2 tablespoons olive oil
Add in the minced garlic and shrimp and cook for about 2 minutes on each side. until fully cooked. Set aside.
3 cloves garlic, 1 pound shrimp
Dice the bell peppers and avocado and place it in the bowl with the cooked quinoa.
1 large bell pepper, 1 avocado
Then add the shrimp and chopped cilantro and salt and pepper to taste and toss to combine.
¼ cup fresh cilantro, salt and pepper to taste

Notes

Use a different kind of quinoa. Red quinoa or tri-colored quinoa are just as delicious.
Although I like using raw veggies, you can also sauté the bell peppers too.
Add in a favorite bean like black beans, kidney beans or chickpeas.
Give it a squirt of fresh lemon juice or lime juice.
Add a little heat by adding a pinch of red pepper flakes or cayenne pepper.
Use other favorite vegetables to it too. Try it with broccoli florets, zucchini, asparagus, sliced scallions or spinach too. You can sauté the veggies as well if you prefer.

Be careful not to overcook the shrimp. Just cook them until they are opaque and a light pink color. You may need to cook them longer depending on the size of your shrimp.

Rinse the quinoa before cooking

Let the flavors meld for up to 2-3 hours in the refrigerator.

Cut the shrimp into smaller pieces if you'd like more shrimp in each bite.

Storing Leftovers

Refrigerate: Store this quinoa and shrimp recipe in the refrigerator in an airtight container for up to 2 days.

Freeze: You can freeze it as well in an airtight container for up to 2-3 months. Just be aware the shrimp may be a little softer after you thaw it.

Nutrition