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In the realm of healthy cooking, few dishes stand out quite like the Quick Garlic Shrimp and Quinoa Bowl. This vibrant recipe marries the succulent taste of shrimp with the nutty flavor of quinoa, resulting in a dish that is not only delicious but also packed with nutritional benefits. Perfect for busy weeknights or a light lunch, this bowl is designed to be prepared in a flash, making it an ideal option for those who crave wholesome meals without spending hours in the kitchen.

Quick Garlic Shrimp and Quinoa Bowl

Discover a quick and nutritious meal with the Quick Garlic Shrimp and Quinoa Bowl. This vibrant dish combines succulent shrimp and nutty quinoa for a deliciously satisfying experience. Perfect for busy nights or a light lunch, it comes together in just 30 minutes. Packed with protein, fiber, and essential vitamins, this recipe showcases the beauty of fresh ingredients. Enjoy the delightful flavors and health benefits while nourishing your body with this easy-to-make meal!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 lb shrimp, peeled and deveined

3 tbsp olive oil

4 cloves garlic, minced

1 tsp red pepper flakes (adjust to taste)

1 tsp smoked paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup baby spinach

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

    Prepare the Shrimp: While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

      Cook the Shrimp: Add the shrimp to the skillet, sprinkle with smoked paprika, salt, and pepper. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Stir in the cherry tomatoes and cook for an additional minute or until they begin to soften.

        Add the Spinach: Stir in the baby spinach and cook for another 1-2 minutes until wilted. Squeeze the lemon juice over the shrimp mixture and mix well.

          Assemble the Bowl: Divide the cooked quinoa into bowls. Top each bowl with the garlic shrimp mixture. Drizzle with any remaining olive oil, if desired, and garnish with chopped fresh parsley.

            Serve and Enjoy: Serve warm and enjoy your quick, nutritious meal!

              Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings