Yield: 4 - 5 servings
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Cajun Shrimp & Quinoa Bowls
prep time: cook time: 45 minstotal time: 45 mins
ingredients:
Cajun Shrimp
- 1 lb EZ peel jumbo shrimp
- 1 tbsp extra virgin olive oil + 2 tsp
- 2 tsp cajun seasoning
- 1 minced garlic clove
- 1 tsp Sriracha
- 1 tbsp low sodium Worcestershire sauce
- 2 tsp lemon juice
- 1 tbsp chopped cilantro OR parsley
- sea salt & crack black pepper to taste
Mexican Veggie Quinoa
- 2 cups cooked quinoa
- 1 tbsp extra virgin olive oil
- 2 tbsp dairy-free buttery spread
- 2 garlic cloves, minced
- 1/2 cup red onion, diced finely
- 1 cup zucchini, diced
- 1 large red bell pepper, diced
- 1 cup jalapeño lime black beans
- 1 cup sweet corn
- 1 cup halved cherry tomatoes
- 1 stalk green onion, chopped
- 3 tbsp cilantro, chopped
- 1 tsp chili powder
- 1/2 tsp cumin
- sea salt to taste
- cracked black pepper to taste
- 1/3 cup fresh mango, diced (optional)
instructions:
Cajun Shrimp
- combine all ingredients above and marinate shrimp for 30 minutes minimum
- in a large pan over medium heat, add 2 tsp of oil. once heated (but not burning) add shrimp to pan but don't over-crowd it
- cook 2-3 minutes each side; move shrimp to a separate plate to rest (covered) and cook remaining shrimp
Mexican Veggie Quinoa
- in a large no stick skillet or wok over medium heat, add olive oil. once warm, add garlic and onion; saute for about 2 minutes
- add buttery spread and let melt; add bell pepper, zucchini, corn, cumin, chili powder and saute for about 3-4 minutes
- finally, add black beans, tomatoes, green onion, mango, shut off the heat, and mix well
- add sea salt and cracked black pepper to taste
NOTES:
cook quinoa (red, white, tri color, etc) in low sodium chicken or veggie broth for more flavor. (also, cooking time doesn't include the shrimp marinating time) SHRIMP (4-5 shrimp per serving) cals: 114 fat: 4g protein: 19g QUINOA (1/2 cup serving) cals: 183 fat: 6g carbs: 28g fiber: 6g protein: 7g
Created using The Recipes Generator