Garlic Herb Shrimp with Quinoa and Roasted Vegetables

American · 40 min · Shrimp · pescatarian, gluten-free, dairy-free

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Ingredients

• 1 pound Large shrimp, peeled and deveined
• 1 cup Quinoa
• 2 cups, chopped Bell peppers (red, yellow)
• 1 cup, sliced Zucchini
• 4 Garlic cloves
• 3 tbsp Olive oil
• 1 Lemon
• 1 tsp Dried oregano
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 400°F (200°C). Toss chopped bell peppers and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
2. Meanwhile, rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
3. While quinoa cooks, mince garlic. In a large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add garlic and sauté for 30 seconds.
4. Add shrimp to the skillet, sprinkle with oregano, salt, and pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
5. Juice half the lemon over the cooked shrimp. Fluff the cooked quinoa with a fork.
6. Serve the garlic shrimp over a bed of quinoa, with roasted vegetables on the side. Garnish with lemon wedges.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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