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Yields:
4
Total Time:
30 mins
A fabulous, simple-enough-for-a-Wednesday dish that uses three healthy staples: quinoa, broccoli, and bell pepper.
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Ingredients
- 4 Tbsp. olive oil
- 4 clove garlic
- 1 lb. shrimp
- 1/2 tsp. salt
- 2 pinch salt
- 1/4 tsp. Pepper
- 1 1/4 tsp. smoked paprika
- 1/2 cup dry white whine
- 2 cups diced broccoli
- 1 orange bell pepper
- 1 1/2 cups water
- 2 Tbsp. water
- 3 cups cooked quinoa
Directions
- Step 1In a large skillet, heat 3 tablespoons olive oil over low heat. Add garlic and cook 2 minutes. Add shrimp, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, tossing, over medium heat, 30 seconds. Sprinkle with 1 teaspoon smoked paprika and cook over medium-high heat, 2 minutes. Transfer to a large bowl. Reduce white wine in skillet; pour over shrimp. To skillet, add 1 tablespoon olive oil, broccoli, bell pepper, 1/4 teaspoon smoked paprika, and a pinch of salt; toss. Add water and cook, covered, over low heat until tender, 3 minutes. Return shrimp to skillet to reheat. Divide quinoa among four plates and top with shrimp sauté.
Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
- Step 1In a large skillet, heat 3 tablespoons olive oil over low heat. Add garlic and cook 2 minutes. Add shrimp, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, tossing, over medium heat, 30 seconds. Sprinkle with 1 teaspoon smoked paprika and cook over medium-high heat, 2 minutes. Transfer to a large bowl. Reduce white wine in skillet; pour over shrimp. To skillet, add 1 tablespoon olive oil, broccoli, bell pepper, 1/4 teaspoon smoked paprika, and a pinch of salt; toss. Add water and cook, covered, over low heat until tender, 3 minutes. Return shrimp to skillet to reheat. Divide quinoa among four plates and top with shrimp sauté.
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