Make this easy and healthy vegetable quinoa with garlic shrimp. It’s gluten-free, and one of my favourite ways to get dinner on the table – fast! Plus, all the cooking action happens in your skillet. We’re upping the nutritional value of the dish with a beautiful mixture of kidney beans, zucchini, peppers, tomatoes, and quinoa. Infused with heaps of flavour from smoked paprika, cumin, coriander and lemon juice, it’s a great way to keep your salt intake in check – without compromising on taste.

Bowl of vegetable quinoa with garlic shrimp recipe flat-lay

Mr. D recently made something similar. He typically uses this vegetable mixture as a base to make egg bhurji – one of our favourite Sunday breakfast recipes. I’m surprised I haven’t shared this veggie-packed quinoa recipe with you sooner. Truly, it pairs ridiculously well with my garlic shrimp recipe. If you’re like me and on the hunt for easy and healthy recipes – this is fantastic. I sometimes sprinkle red chilli flakes on top of the shrimp – the perfect hot garnish which takes the shrimp to another level. As for the quinoa, as I’m a fan, I think it makes the perfect easy and healthy dinner recipe. And if that’s not enough to convince you, how about the fact that it all happens in one pot.

How To Make Vegetable Quinoa With Garlic Shrimp – Step by Step

step by step preparation images of cooking vegetable quinoa garlic shrimp recipe in a skillet
  1. Start by frying the garlic in olive oil until lightly golden.
  2. Add the salt and smoked paprika and follow with cooked defrosted shrimp. I’m using certified sustainable seafood to help keep our oceans healthy. We’re merely warming these through and allowing the spice mixture to stick to the shrimp. 
  3. Remove the shrimp and set aside. 
  4. Now let’s make the vegetable quinoa. Fry the garlic and onions in olive oil. 
  5. Throw in the peppers before going in with the tomatoes and cook until soft
  6. Give it a good stir and add the spices and salt. I like to use whole coriander seeds and grind them because the flavour is incredible. 
  7. Stir in the zucchini followed by the kidney beans, which is a great way to boost the protein and fibre content. I find it helps to create a satisfying dish. 
  8. Pour in the vegetable stock and the quinoa. Bring to boil, cover and simmer on low/medium heat for 10 minutes – until the quinoa is cooked and fluffy. 
  9. Finish with lemon juice and serve with shrimp. 
Bowl of vegetable quinoa with garlic shrimp recipe side angle

Desi~licious Top Tips For Making Garlic Shrimp Recipe With Vegetable Quinoa

  • Don’t forget to thaw the shrimp the night before in your refrigerator
  • Thoroughly wash the quinoa, so it’s not bitter
  • Use unsalted stock instead of water to bring flavour to the dish
  • Cut the vegetables into mouth-friendly pieces, so you enjoy them in every bite!
  • Our family is used to eating less salt. You could add more salt or increase the amount of lemon and add chilli flakes instead.
  • If using canned beans, opt for the unsalted variety.
  • Be careful not to “cook” the shrimp. They only need to be warmed through with the spices.
Bowl of vegetable quinoa with garlic shrimp recipe flat-lay close up

Nutritional Highlights of This Easy And Healthy Skillet Dinner

Quinoa is an exceptional source of fibre, iron, vitamins, minerals and antioxidants. Not to mention, it also contains plant-powered protein to help keep you full for longer. Without a doubt, it’s a top-notch healthy whole grain.

I think you’ll agree that this dish is vibrant and brimming with nourishing ingredients – beans, peppers, zucchini, tomatoes and more. Cheers to easy one-pan meals!!

ONE serving of my Vegetable Quinoa with Garlic Shrimp recipe meets:

  • 40% of your daily fibre needs – making it a very high source of fibre
  • Almost 50% of your daily protein requirements. WOW!
  • Reduced in total fat
  • Good source of vitamin A
  • Good source of vitamin C
  • Good source of calcium and
  • Good source of iron

*values are based on a typical 2000 calories/day diet*

Other Easy And Healthy Dinners You May Like

  1. Vegan Shepherd’s Pie (Indian Twist)
  2. Tomato Sauce With Chickpeas and Pasta 
  3. Pumpkin Bean Burger
  4. Baingan Bharta (Indian Eggplant)
  5. Quinoa Pilau

What are your go-to easy recipes during this time? Have you tried my Vegetable Quinoa and Garlic Shrimp recipe before? Share in the comment section below!

If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.

Desi~liciously Yours, Shahzadi

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Bowl of vegetable quinoa with garlic shrimp recipe flat-lay close up
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Get the Recipe:

Vegetable Quinoa and Garlic Shrimp Recipe

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 6 people
Make this easy and healthy vegetable quinoa with garlic shrimp. It's gluten-free, and one of my favourite ways to get dinner on the table – fast! Plus, all the cooking action happens in your skillet. We're upping the nutritional value of the dish with a beautiful mixture of kidney beans, zucchini, peppers, tomatoes, and quinoa. Infused with heaps of flavour from the smoked paprika, cumin, coriander and lemon juice, it's a great way to keep your salt intake in check – without compromising on taste.

Ingredients
 

Garlic Shrimp

  • 2 tsp olive oil, extra virgin
  • 2 tsp garlic, crushed
  • 1 tsp paprika, smoked
  • ½ tsp salt, sea salt
  • 650 g cooked shrimp, certified sustainable, defrosted
  • 1 tsp chilli flakes, optional and to taste

Vegetable Quinoa

  • 2 tsp olive oil, extra virgin
  • 2 tsp garlic, crushed
  • 2 onions, medium, finely chopped
  • 1 pepper, bell pepper, small pieces
  • 2 tomatoes, fresh, small pieces
  • 1 tbsp coriander powder, ground from whole coriander seeds
  • tsp cumin, powder
  • ½ tsp turmeric, powder
  • 1 tsp salt, sea salt
  • 1 zucchini, washed, ends trimmed, cut into small pieces
  • 2 cups kidney beans, cooked, unsalted, drained
  • 2 cups vegetable stock, no added salt
  • 1 cup quinoa, washed thoroughly, drained
  • ½ lemon, fresh to add to cooked dish

Equipment

  • skillet

Instructions
 

Garlic Shrimp

  • In a large skillet, start by frying the garlic in olive oil until lightly golden.
  • Add the salt and smoked paprika and follow with cooked defrosted shrimp. We're merely warming these through and allowing the spice mixture to stick to the shrimp. Remove the shrimp and set aside. 
  • If you fancy some heat, sprinkle chilli flakes on top

Vegetable Quinoa

  • In the same skillet, fry the garlic and onions in olive oil.
  • Throw in the peppers before going in with the tomatoes. Cook until soft.
  • Add the spices and salt. I like to use whole coriander seeds and grind them because the flavour is incredible.
  • Stir in the zucchini followed by the kidney beans.
  • Pour in the vegetable stock and quinoa. Bring to boil, cover and simmer on low/medium heat for 10 minutes – until the quinoa is cooked and fluffy. 
  • Finish with lemon juice and serve with shrimp.

Notes

  • Don’t forget to thaw the shrimp the night before in your refrigerator
  • Thoroughly wash the quinoa, so it’s not bitter
  • Use unsalted stock instead of water to bring flavour to the dish
  • Cut the vegetables into mouth-friendly pieces, so you enjoy them in every bite!
  • Our family is used to eating less salt. You could add more salt or increase the amount of lemon and add chilli flakes instead.
  • If using canned beans, opt for the unsalted variety.
  • Be careful not to “cook” the shrimp. They only need to be warmed through with the spices.

Nutrition Information:

Calories: 250kcal (13%)Carbohydrates: 42g (14%)Protein: 11g (22%)Fat: 5g (8%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 597mg (25%)Potassium: 707mg (20%)Fiber: 9g (36%)Sugar: 6g (7%)Vitamin A: 684IU (14%)Vitamin C: 21mg (25%)Calcium: 71mg (7%)Iron: 4mg (22%)

Keep in mind that the nutritional values provided are approximations and suggestions. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Desi, Fusion
Course: Main
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.

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