Garlic Shrimp and Quinoa Bowl

A weeknight bowl with quinoa, roasted zucchini and bell pepper, garlicky shrimp, and a lemon-parsley finish. The vegetables roast while the quinoa simmers, then the shrimp are sautéed briefly so the meal stays within a short home-kitchen timeline.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 300 g zucchini cut into 2 cm pieces
• 200 g red bell pepper cut into 2 cm pieces
• 120 g red onion cut into wedges
• 20 ml olive oil divided
• 3 g fine salt divided
• 1 g black pepper divided
• 1 g dried oregano divided
• 1 g garlic minced, divided
• 240 g quinoa rinsed
• 470 ml water divided
• 2 g fine salt divided
• 680 g shrimp peeled and deveined
• 25 ml olive oil divided
• 17 g garlic minced, divided
• 5 g fine salt divided
• 1 g black pepper divided
• 1 g dried oregano divided
• 2 g smoked paprika optional, divided
• 40 ml water divided
• 0.5 piece lemon zested and juiced
• 10 g fresh parsley chopped
• 0.5 piece lemon zested and juiced

Instructions

1. Heat the oven to 220°C. Put the quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds. On a rimmed baking sheet, toss the zucchini, red bell pepper, and red onion with 20 ml olive oil, 3 g salt, 1 g black pepper, 1 g oregano, and 1 g minced garlic. Spread in a single layer and roast for 15 to 18 minutes, stirring once halfway, until browned at the edges and tender. The vegetables are browned at the edges and easily pierced with a fork.
2. While the vegetables roast, combine the rinsed quinoa, 470 ml water, and 2 g salt in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and rest, covered, for 5 minutes. Fluff with a fork. The quinoa is fluffy and the water is absorbed.
3. In a bowl, toss the shrimp with the remaining 25 ml olive oil, remaining 17 g garlic, 5 g salt, 1 g black pepper, remaining 1 g oregano, and the smoked paprika if using. Let stand while the pan heats. The shrimp are evenly coated and look glossy, not swimming in oil.
4. Set a large skillet over medium-high heat. Add the shrimp in a single layer and sauté for 1 to 2 minutes per side until pink, opaque, and just curled. Add the lemon zest, half the lemon juice, and the parsley, then toss off the heat. If the pan looks dry, add up to 40 ml of the remaining water to loosen the juices. The shrimp are opaque throughout with no translucent centers.
5. Divide the quinoa among 4 bowls. Top with the roasted vegetables and shrimp. Spoon any lemony pan juices over the bowls and serve with the remaining lemon juice for squeezing. Each bowl has quinoa, roasted vegetables, and a portion of shrimp with visible herb and lemon finish.