Make this easy and healthy vegetable quinoa with garlic shrimp. It’s gluten-free, and one of my favourite ways to get dinner on the table – fast! Plus, all the cooking action happens in your skillet. We’re upping the nutritional value of the dish with a beautiful mixture of kidney beans, zucchini, peppers, tomatoes, and quinoa. Infused with heaps of flavour from smoked paprika, cumin, coriander and lemon juice, it’s a great way to keep your salt intake in check – without compromising on taste.
Mr. D recently made something similar. He typically uses this vegetable mixture as a base to make egg bhurji – one of our favourite Sunday breakfast recipes. I’m surprised I haven’t shared this veggie-packed quinoa recipe with you sooner. Truly, it pairs ridiculously well with my garlic shrimp recipe. If you’re like me and on the hunt for easy and healthy recipes – this is fantastic. I sometimes sprinkle red chilli flakes on top of the shrimp – the perfect hot garnish which takes the shrimp to another level. As for the quinoa, as I’m a fan, I think it makes the perfect easy and healthy dinner recipe. And if that’s not enough to convince you, how about the fact that it all happens in one pot.
How To Make Vegetable Quinoa With Garlic Shrimp – Step by Step
Start by frying the garlic in olive oil until lightly golden. Add the salt and smoked paprika and follow with cooked