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Garlic Shrimp and Quinoa
This Garlic Shrimp and Quinoa is an easy, healthy and gluten free recipe! Made with fresh ingredients and seasoned with the perfect amount of spices!
Course
Main Course, Salad
Cuisine
American, Mexican
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
430
kcal
Author
Sherri Hagymas
Ingredients
1
cup
dry quinoa
cooked by package directions
1
lb
shrimp
3
cloves
garlic
minced
1
teaspoon
chili powder
½
teaspoon
cumin
1
teaspoon
paprika
2
Tablespoons
olive oil
separated (or coconut oil or avocado oil)
¼
each bell pepper
red, yellow, orange
¼ - ½
cup
fresh cilantro
I like more
1
avocado
diced
salt and pepper to taste
Instructions
Prepare quinoa per package directions.
Place shrimp in the bowl and sprinkle with paprika, chili powder, cumin and garlic powder.
Add one tablespoon of olive oil (or coconut or avocado oil) to a saute pan. Add minced garlic and shrimp. Then until fully cooked. Set aside.
Dice peppers and avocado and place in a large bowl.
Add cilantro and remaining tablespoon of oil.
Add the cooked quinoa, to vegetables and toss thoroughly.
Cut shrimp into small pieces and add to quinoa mixture and toss again.
Refrigerate for 2-4 hours for flavors to blend. (The longer the better).
Nutrition
Calories:
430
kcal
|
Carbohydrates:
35
g
|
Protein:
30
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Cholesterol:
285
mg
|
Sodium:
897
mg
|
Potassium:
682
mg
|
Fiber:
7
g
|
Sugar:
2
g
|
Vitamin A:
1635
IU
|
Vitamin C:
57.9
mg
|
Calcium:
197
mg
|
Iron:
5.1
mg