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Quinoa with Shrimp & Zucchini

You can never have enough quinoa. Especially when the crispy creamy grain is paired with a zing of chives and garlic, and the juiciness of lemony-basil shrimp. Make it for dinner and then take it to lunch the next day.

  • 4 Serving
  • 5 min Prep Time
  • 35 min Total Time
Nutritional Information

Directions

  1. Bring water to a boil, add quinoa.
  2. Lower heat to simmer and cover for 10-15 minutes (until all water is absorbed).
  3. In a large skillet heat oil and sauté garlic and onion for 2 minutes or until onion is translucent.
  4. Add zucchini and squash and cook for 6 minutes, or until tender.
  5. Toss shrimp in pan with squash for an additional 3 minutes, to warm.
  6. Fluff cooked quinoa with a fork and toss with zucchini, squash, shrimp and fresh herbs.
  7. Squeeze lemon juice on top.

Ingredients

  • 1/2 cup water
  • 1 1/2 cup quinoa
  • 2 cloves garlic, minced
  • 1 cup yellow onion, chopped
  • 4 tbsp olive oil
  • 1 cup zucchini, chopped
  • 1 cup yellow squash, chopped
  • 2 lbs. medium shrimp, peeled and deveined
  • 1/4 cup basil, chopped
  • 1/2 cup chives, chopped
  • 4 tbsp lemon juice