Marinated Shrimp and Summer Vegetable Quinoa Bowls
These fresh, healthy marinated shrimp and summer vegetable quinoa bowls are ready in just 30 minutes!
Course Main Course
Cuisine Mediterranean
Keyword quinoa bowls, shrimp bowls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings
4
servings
Calories 443 kcal
Author Blair
Ingredients
For the Quinoa:
list of 5 items
2 cups vegetable broth chicken broth, or water
1 cup quinoa rinsed and drained
1 clove garlic minced
2 tablespoons fresh lime juice
Salt and pepper to taste
list end
For The Toppings:
list of 9 items
2 tablespoons olive oil divided
1 batch of
Marinated Grilled Shrimp
or
Honey Lime Grilled Shrimp
; (or substitute with an 11 ounce package SeaPak Lighthouse Selections Marinated Shrimp)
1 medium zucchini chopped into bite-sized pieces
1 yellow summer squash chopped into bite-sized pieces
1 red bell pepper chopped
1 cup corn kernels
1 avocado diced
Extra lime juice for garnish
Fresh cilantro for garnish
list end
Instructions
Prepare the Quinoa:
list of 3 items
1. In a large pot, bring broth (or water) and quinoa to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and quinoa is tender (about
15 minutes). Remove from heat, keep the pot covered, and let stand for 5 minutes. Fluff with a fork and stir in garlic, lime juice, salt and pepper (to
taste).
2. While the quinoa is cooking, prepare shrimp according to recipe (or package) instructions.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté zucchini, squash, bell pepper, and corn for 3-4 minutes, or until the
veggies are just crisp-tender (but not mushy). Season with salt and pepper, to taste.
list end
To assemble bowls:
list of 1 items
1. Fill individual bowls with prepared quinoa. Top with shrimp and veggies. Garnish with diced avocado. Squeeze fresh lime juice over the bowls, garnish
with cilantro (if desired), and serve.
list end
Recipe Notes
list of 6 items
• Cooking just for two? Cut the ingredients in half! The rest of the cooking instructions remain the same.
• Cook the quinoa in broth instead of water for extra flavor
• You can add any veggies you prefer
• Try brown rice instead of quinoa
• Make this in advance and take on picnics, work lunches or serve at barbecues
• I've offered a few different shrimp options here, but you can substitute with any cooked shrimp that you prefer.
list end
Nutrition Facts
Marinated Shrimp and Summer Vegetable Quinoa Bowls
Amount Per Serving (1 /4 of the recipe (if using SeaPak shrimp))
Calories 443 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Cholesterol 196mg65%
Sodium 1164mg51%
Potassium 920mg26%
Carbohydrates 46g15%
Fiber 8g33%
Sugar 6g7%
Protein 25g50%
Vitamin A 1470IU29%
Vitamin C 66.4mg80%
Calcium 154mg15%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
These fresh, healthy marinated shrimp and summer vegetable quinoa bowls are ready in just 30 minutes!
Course Main Course
Cuisine Mediterranean
Keyword quinoa bowls, shrimp bowls
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings
4
servings
Calories 443 kcal
Author Blair
Ingredients
For the Quinoa:
list of 5 items
2 cups vegetable broth chicken broth, or water
1 cup quinoa rinsed and drained
1 clove garlic minced
2 tablespoons fresh lime juice
Salt and pepper to taste
list end
For The Toppings:
list of 9 items
2 tablespoons olive oil divided
1 batch of
Marinated Grilled Shrimp
or
Honey Lime Grilled Shrimp
; (or substitute with an 11 ounce package SeaPak Lighthouse Selections Marinated Shrimp)
1 medium zucchini chopped into bite-sized pieces
1 yellow summer squash chopped into bite-sized pieces
1 red bell pepper chopped
1 cup corn kernels
1 avocado diced
Extra lime juice for garnish
Fresh cilantro for garnish
list end
Instructions
Prepare the Quinoa:
list of 3 items
1. In a large pot, bring broth (or water) and quinoa to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and quinoa is tender (about
15 minutes). Remove from heat, keep the pot covered, and let stand for 5 minutes. Fluff with a fork and stir in garlic, lime juice, salt and pepper (to
taste).
2. While the quinoa is cooking, prepare shrimp according to recipe (or package) instructions.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sauté zucchini, squash, bell pepper, and corn for 3-4 minutes, or until the
veggies are just crisp-tender (but not mushy). Season with salt and pepper, to taste.
list end
To assemble bowls:
list of 1 items
1. Fill individual bowls with prepared quinoa. Top with shrimp and veggies. Garnish with diced avocado. Squeeze fresh lime juice over the bowls, garnish
with cilantro (if desired), and serve.
list end
Recipe Notes
list of 6 items
• Cooking just for two? Cut the ingredients in half! The rest of the cooking instructions remain the same.
• Cook the quinoa in broth instead of water for extra flavor
• You can add any veggies you prefer
• Try brown rice instead of quinoa
• Make this in advance and take on picnics, work lunches or serve at barbecues
• I've offered a few different shrimp options here, but you can substitute with any cooked shrimp that you prefer.
list end
Nutrition Facts
Marinated Shrimp and Summer Vegetable Quinoa Bowls
Amount Per Serving (1 /4 of the recipe (if using SeaPak shrimp))
Calories 443 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Cholesterol 196mg65%
Sodium 1164mg51%
Potassium 920mg26%
Carbohydrates 46g15%
Fiber 8g33%
Sugar 6g7%
Protein 25g50%
Vitamin A 1470IU29%
Vitamin C 66.4mg80%
Calcium 154mg15%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
