A vibrant and fresh dish featuring tender shrimp over a bed of quinoa, complemented by fresh vegetables and a citrus dressing.
Ingredients
Scale:
1 cup Quinoa
2 cups Water
1 pound Shrimp, peeled and deveined
1 medium Bell pepper, diced
1 medium Cucumber, diced
1 cup Cherry tomatoes, halved
2 tablespoons Olive oil
2 cloves Garlic, minced
3 tablespoons Lemon juice
¼ cup Fresh parsley, chopped
Salt and pepper to taste
Instructions
Rinse quinoa under cold water in a fine mesh strainer until the water runs clear. This helps remove the bitter coating.
In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is fluffy and water is absorbed.
While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 1 minute, until fragrant.
Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side, or until they turn pink and opaque.
Remove the cooked shrimp from the skillet and set aside. In the same skillet, add diced bell pepper, cucumber, and cherry tomatoes. Sauté for an additional 3-4 minutes until just tender.
In a small bowl, whisk together lemon juice and a pinch of salt to create a citrus dressing. Adjust to taste.
Once the quinoa is done, fluff it with a fork and divide it among serving bowls. Top with sautéed vegetables and shrimp.
Drizzle the citrus dressing over the bowls, and garnish with fresh parsley before serving.
