Treat yourself to a healthy and delicious meal that’s quick to prepare and packed with nutrients!

1

Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness, then combine 1 cup of quinoa with 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

2

While the quinoa is cooking, peel and devein the shrimp if necessary, and pat them dry with a paper towel.

3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper to the skillet and sauté for about 5 minutes until they start to soften.

4

Mince the garlic and add it to the skillet, cooking for an additional 1 minute until fragrant.

5

Add the shrimp to the skillet, season with 1 teaspoon of salt and 1 teaspoon of pepper. Sauté for about 5-7 minutes, or until the shrimp are pink and opaque.

6

Once the quinoa is done, spoon it into bowls, top with the shrimp and vegetable mixture, and garnish with a squeeze of lime juice and fresh cilantro.

4 servings

• Swap shrimp for grilled chicken or tofu for a different protein option.
• Change up the veggies with whatever you have on hand, such as zucchini or spinach.
• Serve the bowl with a dollop of Greek yogurt or a drizzle of tahini for added flavor.

• Toast the quinoa in the pan for a few minutes before adding water for a nuttier flavor.
• Add some chili flakes to the shrimp for a spicy kick.
• Serve with avocado slices for extra creaminess.

• fats: 15g
• fiber: 5g
• protein: 30g
• calories: 450
• carbohydrates: 55g

This dish provides a balanced meal rich in protein from shrimp, fiber from quinoa and vegetables, and healthy fats from olive oil and avocado (if added), making it a nutritious option for any meal.

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