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If you're in search of a healthy, vibrant meal that packs a punch of flavor, look no further than the Lemony Garlic Shrimp and Quinoa Bowl. This dish brings together succulent shrimp, fluffy quinoa, and a medley of fresh ingredients, making it both nutritious and satisfying. Perfect for a weeknight dinner or meal prep, this bowl is as pleasing to the eye as it is to the palate.

Lemony Garlic Shrimp and Quinoa Bowl

Looking for a quick and healthy weeknight dinner? This Lemony Garlic Shrimp and Quinoa Bowl is your answer! Bursting with vibrant flavors, tender shrimp, and nutritious quinoa, it's the perfect comforting meal for busy nights. With zesty lemon and aromatic garlic, this dish elevates your dinner game while keeping things simple. Try it tonight and enjoy a satisfying, wholesome meal that will become a family favorite! Save this for later.
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Ingredients
  

1 cup quinoa

2 cups vegetable broth (or water)

1 lb large shrimp, peeled and deveined

4 cloves garlic, minced

2 tablespoons olive oil

Zest and juice of 1 large lemon

1 tablespoon fresh parsley, chopped (plus more for garnish)

Salt and pepper, to taste

1 cup cherry tomatoes, halved

½ cup cucumber, diced

¼ cup feta cheese, crumbled (optional)

Lemon wedges, for serving

Instructions
 

Cook the Quinoa: Rinse the quinoa under cold water. In a medium-sized pot, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce 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.

    Prepare the Shrimp: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Cook the Shrimp: Add the shrimp to the skillet, seasoning with salt and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.

        Add Flavor: Once the shrimp are cooked, add the lemon zest and juice to the skillet. Toss everything together to evenly coat the shrimp in the lemon-garlic sauce. Stir in the chopped parsley.

          Assemble the Bowl: Fluff the cooked quinoa with a fork and divide it among serving bowls. Top with the lemon garlic shrimp, halved cherry tomatoes, and diced cucumber.

            Finish and Serve: If desired, sprinkle feta cheese over the bowls for added flavor. Garnish with additional parsley and serve with lemon wedges on the side for an extra burst of citrus.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4