Herbed Quinoa Shrimp Bowls
Herbed Quinoa Shrimp Bowls
Ingredients
Shrimp Bowls
- 1/2 cup quinoa
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1 each shallot, thinly sliced
- 2 each garlic cloves, minced
- 8 ounces large shrimp, shelled and deveined about 12-14
- as needed salt and pepper
- 2 cups arugula, lightly packed about 2 ounces
- as needed freshly grated parmesan cheese
Dressing
- 1/2 each juice of half a lemon
- 1/3 cup chopped flat leaf parsley
- 2 tbsp olive oil
- 1 each garlic clove, minced
- 1 each zest of one lemon
- 1/2 tsp salt
- 1/4 tsp pepper
Servings: people
Instructions
- Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
- While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
- Pat shrimp dry and season with salt and pepper.
- Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
- Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
- Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.
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