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5
from 1 vote
Shrimp Quinoa Bowl with Mixed Veggies
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Calories
623
kcal
Author
Marlynn Schotland
Ingredients
3
tablespoons
extra virgin olive oil
1
cup
quinoa
cooked
About 1 cup uncooked shrimp
About 1 cup broccoli
chopped
1
red pepper
diced
1
corn on the cob
cooked and cut
¼
cup
onion
finely chopped
2
garlic cloves
finely minced
¼
teaspoon
paprika
¼
teaspoon
ground cumin
¼
teaspoon
ground ginger
or freshly grated ginger
¼
cup
coconut milk
Salt & pepper to taste
Instructions
Cook corn on the cob and set aside.
Cook quinoa according to package directions.
Meanwhile, heat 3 tablespoons extra virgin olive oil in a large pan.
Add red peppers and broccoli and sauté until slightly softened, about 3 minutes.
Add corn, shrimp, garlic, and onions. Then add the paprika, cumin, and ginger. Sauté for 2-3 minutes, just until the shrimp turns color.
Slowly add coconut milk. Stir ingredients together for another minute.
Add cooked quinoa and stir all together.
Season with salt & pepper to taste.
Nutrition
Calories:
623
kcal
|
Carbohydrates:
71
g
|
Protein:
15
g
|
Fat:
33
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
17
g
|
Trans Fat:
1
g
|
Sodium:
19
mg
|
Potassium:
838
mg
|
Fiber:
9
g
|
Sugar:
6
g
|
Vitamin A:
1982
IU
|
Vitamin C:
83
mg
|
Calcium:
63
mg
|
Iron:
6
mg