Description
Experience a flavorful journey with this Cajun Shrimp and Quinoa Protein Bowl, a delightful combination of spicy shrimp and nutty quinoa. Perfect for a quick weeknight dinner or meal prep, this dish is both satisfying and nourishing.
Ingredients
Scale
- 1 pound of peeled and deveined shrimp
- 1 cup of quinoa
- 2 cups of vegetable or chicken broth
- 2 tablespoons of Cajun seasoning
- 1 tablespoon of olive oil
- 1 chopped bell pepper
- 1 chopped onion
- 2 cups of fresh spinach or kale
- Optional: sliced avocado
Instructions
- Rinse 1 cup of quinoa under cold water to remove its natural coating. In a medium saucepan, combine the rinsed quinoa with 2 cups of broth (or water) and bring it to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
- In a bowl, toss 1 pound of peeled and deveined shrimp with 2 tablespoons of Cajun seasoning. Make sure they are evenly coated for maximum flavor.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped bell pepper and 1 chopped onion, sautéing until they are tender (about 5-7 minutes). If you like a little spice, you can add some chopped jalapeños at this point.
- Push the vegetables to one side of the skillet and add the seasoned shrimp. Cook for 2-3 minutes on each side, until they are pink and opaque. Stir the shrimp and vegetables together to combine.
- Add 2 cups of fresh spinach (or kale) to the skillet and stir until wilted, which should take about 1-2 minutes.
- In a serving bowl, start with a base of quinoa. Top with the shrimp and vegetable mixture. If desired, add sliced avocado on top and sprinkle with a bit more Cajun seasoning for extra flavor.
- Enjoy your Cajun Shrimp and Quinoa Protein Bowl warm, perhaps with a wedge of lemon on the side for a fresh squeeze!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 200 mg
Keywords: Customize your seasoning to suit your taste, and consider meal prepping by cooking a larger batch of quinoa and shrimp. For a vegan version, swap shrimp for chickpeas or tempeh, and use vegetable broth.