Ingredients
1 lb wild-caught shrimp, peeled and deveined
2 cups cooked quinoa
1 cup basil pesto (store-bought or homemade)
2 lemons (juice and zest from 1, slices from 1)
1 cup halved cherry tomatoes
2 cups fresh spinach
2 cloves garlic (optional for pesto variation)
Kosher salt to taste
Ground black pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Cook quinoa according to package instructions
Sauté shrimp with garlic (if using) for 1-2 minutes per side until opaque
Zest 1 lemon into pesto and whisk with 2 tbsp lemon juice
Top quinoa bowls with shrimp, pesto, cherry tomatoes, spinach, and fresh lemon slices
Notes
Substitute cooked farro or brown rice for quinoa
Use pre-made pesto to save time
Add grilled zucchini or roasted red peppers for extra heartiness
Store leftovers in airtight containers for 3-4 days
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Stir-Frying
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 210mg