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Vegetable Quinoa and Garlic Shrimp Recipe
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
- 1½ 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, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. 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.
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