Marinated Shrimp and Summer Vegetable Quinoa Bowls

These Marinated Shrimp and Summer Vegetable Quinoa Bowls will soon become your favorite easy and healthy dinner recipe — and they’re ready in less than 30 minutes! Full of zesty, chili lime flavor, the quinoa is piled high with sauteed shrimp, zucchini, squash, bell pepper, corn, and avocado for a simple and satisfying summer meal!

This recipe contains , chicken broth, quinoa, fresh garlic, limes, salt (kosher), black pepper (cracked), , olive oil, shrimp (marinated), , zucchini, squash (yellow), bell peppers (red), corn kernels, avocados, , fresh cilantro

4 Servings

Prep time: 10 min

Cook time: 15 min

Ingredients:

• For the Quinoa
• 2 vegetable broth, chicken broth, or water
• 1 quinoa, rinsed and drained
• 1 garlic, minced
• 2 fresh lime juice
• Kosher
• Cracked pepper
• For the Toppings:
• 2 olive oil, divided
• 1 oz. package marinated shrimp
• 1 medium zucchini, chopped into bite-sized pieces
• 1 yellow summer squash, chopped into bite-sized pieces
• 1 red bell pepper, chopped
• 1 corn kernels
• 1 avocado, diced
• Extra lime juice, for garnish
• Fresh cilantro, for garnish

Instructions:

• 1. Prepare the Quinoa: In a large pot, bring broth (or water) and quinoa to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and quinoa is tender (about 15 minutes).
• 2. Remove from heat, keep the pot covered, and let stand for 5 minutes. Fluff with a fork and stir in garlic, lime juice, salt and pepper (to taste).
• 3. Meanwhile, heat oil in a large skillet over medium heat and saute over medium heat for 3-5 minutes until cooked. Remove shrimp from skillet and set aside.
• 4. Add the additional 1 tablespoon of olive oil to the skillet and sauté zucchini, squash, bell pepper, and corn for 3-4 minutes, or until the veggies are just crisp-tender.
• 5. Season with additional salt and pepper, to taste.
• 6. To assemble bowls: fill individual bowls with prepared quinoa. Top with shrimp and veggies. Garnish with diced avocado. Squeeze fresh lime juice over the bowls, garnish with cilantro (if desired), and serve.