I first came up with the recipe for these Shrimp Quinoa Bowls when I was in high school. It was a snowy day in the middle of winter and my mom and I didn’t want to leave the house. We were looking through the fridge, freezer, and pantry to see what we could make using ingredients we already had. We first found the shrimp and the quinoa. From there it was just a matter of finding things to mix in and ingredients for a sauce. You’ll have to make the recipe for yourself but we think it turned out pretty great.
These Shrimp Quinoa Bowls are perfect for anyone who has a busy schedule and needs to get a meal on the table in less than 30 minutes. I know for me personally there are some nights when I get home from work late and want something that I can just throw together but that will still be healthy and nutritious.
So many of us tend to grab unhealthy items when we are in a rush. We come home starving after a long day and don’t want to take the time to make dinner. Instead we grab a packaged dinner or snack. These packaged, processed items are usually packed with sugar and fat and calories. What if instead you grabbed a piece of fruit or a handful of veggies to munch on while you made a simple, wholesome meal? This recipe is the perfect one to start with! You could save yourself even more time if you had quinoa pre-cooked and ready to go.
I challenge you this week to take the time to invest in your health by spending a few extra minutes to make a healthy meal instead of grabbing a pre-packaged one.
Shrimp Quinoa Bowls
Print RecipeIngredients
- 1 C. quinoa (uncooked)
- 1 lb shrimp- raw, deveined, and no tails
- 1 tsp minced garlic
- 2 T olive oil
- ½ white onion
- 1 can black beans, drained and rinsed
- 1 can of corn or 1 C. fresh corn
- ½ bunch cilantro
- Sriracha
- Lemon Sauce:
- ¼ C. fresh lemon juice
- 6 T olive oil
- 1 tsp minced garlic
- 1 T honey
- salt and pepper to taste
Instructions
Cook quinoa according to package instructions.
While quinoa is cooking, cook shrimp and onion in olive oil and garlic until shrimp are pink and onion is soft.
Add black beans and corn, sauté until heated through.
In a small bowl, whisk together sauce ingredients. Pour over shrimp mixture.
Serve over quinoa. Top with chopped cilantro and Sriracha.
