Lemon Basil Shrimp & Quinoa
This light and refreshing lemon basil shrimp and quinoa bowl is the perfect light lunch or simple dinner. Prep the quinoa ahead of time for simple meal prep. You'll love this deliciously healthy meal!
Servings: 4 servings
Ingredients
- 2 cups cooked quinoa
- 1 tablespoon olive oil divided
- ½ pound shrimp peeled & deveined {I use frozen Argentinian Red Shrimp from Trader Joe's}
- Pinch of salt
- 1 medium zucchini chopped
- Fresh basil for garnishing
For Vinaigrette
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic minced or grated
- 1 tablespoon minced fresh basil leaves
- ⅛ teaspoon salt
Instructions
- Place cooked quinoa in a large bowl. Set aside.
- Heat ½ tablespoon of olive oil in a skillet over medium-high heat. Add shrimp and sprinkle with salt. Allow shrimp to cook about 2-3 minutes on each side {depending on how large the shrimp are} until they're opaque and cooked through. Transfer the shrimp to the bowl with the quinoa.
- In the same skillet, add the remainder of the olive oil and the chopped zucchini. Saute for about 5-7 minutes until it is tender.
- Meanwhile, make the vinaigrette: In a shaker jar or a small bowl, shake or whisk together the olive oil, lemon juice, garlic, basil and salt until it is emulsified.
- Transfer the cooked zucchini into the bowl. Drizzle everything with vinaigrette and gently toss to combine.
- Finish everything off with torn or chopped basil leaves. Serve hot or enjoy cold as a salad.