This shrimp, vegetable, and quinoa bowl is perfect for a busy family on-the-go, because everything can be meal prepper beforehand! Super easy, fast, and delicious!
Ingredients
2cupsreduced-sodium chicken broth
1cupquinoa,dry
2tbspextra virgin olive oil,divided
1poundmedium shrimp, peeled and deveined
salt,to taste
pepper,to taste
2smallzucchini,medium dice
2smallyellow squash,medium dice
1largetomato,diced
6cupsspring mix(6 ounces)
4tbsplight balsamic vinaigrette dressing
Instructions
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. Add the tomatoes during the last minute of cooking, to soften it slightly, then 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.