Lemon Garlic Shrimp with Quinoa & Spinach

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

For the Shrimp

1 lb shrimp (peeled and deveined)3 tbsp olive oil4 cloves garlic (minced)Zest of 1 lemon2 tbsp fresh lemon juice½ tsp red pepper flakes (optional)½ tsp salt¼ tsp black pepper2 tbsp fresh parsley (chopped)For the Quinoa & Spinach

1 cup quinoa (rinsed)2 cups vegetable or chicken broth1 tbsp olive oil2 cups fresh baby spinach½ tsp salt¼ tsp black pepper1 tbsp fresh lemon juice

Method

Step 1. Cook the Quinoa

• In a medium pot, bring the broth to a boil.

• Stir in the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed.

• Remove from heat and let it sit, covered, for 5 minutes—fluff with a fork.

Step 2. Sauté the Shrimp

• In a large skillet, heat olive oil over medium heat.

• Add minced garlic and sauté for about 30 seconds until fragrant.

• Add the shrimp, red pepper flakes, salt, and black pepper. Cook for about 2 minutes on one side.

• Flip the shrimp, add lemon zest and lemon juice, and cook for another 2-3 minutes until shrimp are pink and opaque.

• Stir in chopped parsley and remove from heat.

Step 3. Prepare the Spinach

• In the same skillet, add 1 tbsp olive oil over medium heat.

• Add the baby spinach and cook for about 2 minutes until wilted.

• Season with salt, pepper, and a squeeze of lemon juice.

Step 4. Assemble the Dish

• Divide the cooked quinoa between four plates.

• Top with sautéed spinach and lemon garlic shrimp.

• Garnish with extra parsley and serve with lemon wedges.