Easy Shrimp Quinoa Bowl Meal Prep Recipe

All the hard-working moms and dads out there providing for your family, I salute you. Meal prepping is a great way for busy people to eat healthy in a pinch, and my Easy Shrimp Quinoa Bowl Meal Prep Recipe is a delicious family meal full of healthy ingredients. I begin the recipe by cooking some quinoa per the package instructions. Then, I mix it together with shrimp and fresh sautéed vegetables. Finally, I serve everything on a bed of spring mix with some light balsamic dressing. All elements of this dish can be assembled and stored ahead of time for meal prepping. Simply heat and toss together when you are ready eat. My Easy Shrimp Quinoa Bowl Meal Prep Recipe is the easiest, most delicious meal ever!

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Is Quinoa a Healthy Ingredient?

Not only is quinoa healthy, but it is also gluten-free! It actually has trace amounts of Omega-3 fats and lots of phytonutrients. Phytonutrients are an anti-inflammatory that is believed it aid in the prevention and treatment of disease. Quinoa is higher than most grains in fiber, so it is a perfect food for incorporating into a high-fiber diet. Along with fiber, it has a very high protein count. Quinoa will keep you full for longer with less snacking in-between. These little grains are super healthy and taste amazing!

There are tons of things that you can do with quinoa outside of meal prepping. For more quinoa ideas, try my Whole Wheat Banana Quinoa Pancakes!

Ingredients in my Easy Shrimp Quinoa Bowl Meal Prep Recipe

• chicken broth (Skinny Swap reduced sodium)
• quinoa
• extra virgin olive oil
• medium shrimp
• salt
• pepper
• zucchini
• yellow squash
• tomato
• spring mix
• balsamic vinaigrette dressing (Skinny Swap light)

How to Make This Easy Shrimp Quinoa Bowl Meal Prep Recipe

Heat a medium saucepan over high heat. Add 2 cups of chicken broth and the quinoa. Bring to a boil, then reduce the heat to low. Cover and cook until quinoa is cooked, 13-15 minutes.

Remove the quinoa from the heat and let stand for 5 minutes; uncover and fluff with a fork.

Heat a large skillet over medium-high heat and add 1 teaspoon of the oil. Add the shrimp, cooking for 30 seconds to 1 minute per side. Season with salt and pepper, to taste, and remove the shrimp from the skillet and set aside.

In the same skillet the shrimp was cooked in, lower the heat to medium and add the rest of the oil.

Add the zucchini and squash, cooking until they begin to get tender, 6-8 minutes. Then add the tomatoes during the last minute of cooking, to soften it slightly. Remove the skillet from the heat to cool slightly.

Add the cooked shrimp and quinoa to the skillet with the vegetables and stir to combine.

Plate the lettuce and layer the quinoa and shrimp mixture over it, then drizzle the light balsamic dressing over all of it.