Lemon Garlic Shrimp & Asparagus Quinoa Bowl
This Lemon Garlic Shrimp and Asparagus Quinoa Bowl is an excellent spring recipe for a number of reasons. First, it features fresh, seasonal vegetables such as asparagus, baby spinach, parsley, and mint. These ingredients are packed with vitamins and minerals that can help boost your immune system and energy levels during the spring season. Secondly, the recipe is high in protein, thanks to the shrimp and quinoa which can help keep you feeling full and satisfied for longer periods of time. Finally, the dish is light and refreshing, making it a great option for warmer spring days when you may not want to eat heavy or rich foods. Overall, this recipe is a healthy and delicious way to enjoy the flavors of spring!
Servings: 4
Ingredients:
For the Quinoa:
1 cup quinoa
2 cups water
1/2 teaspoon salt
For the Lemon Garlic Shrimp and Asparagus:
1 lb large shrimp, peeled and deveined
1 lb asparagus, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
2 tablespoons olive oil
1/8 teaspoon salt
1/4 teaspoon black pepper
Juice and zest of 1 lemon
For the Avocado Dressing:
1 ripe avocado
2 tablespoons Greek yogurt
Juice of 1 lime
1/8 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water
For the Bowl:
2 cups baby spinach leaves
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
Instructions:
1. Rinse the quinoa and place it in a pot with the water and salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the water is absorbed and the quinoa is cooked.
2. While the quinoa is cooking, preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. In a large mixing bowl, combine the shrimp, asparagus, garlic, olive oil, salt, pepper, lemon juice and zest. Toss to combine and coat evenly.
4. Spread the shrimp and asparagus mixture on the prepared baking sheet in a single layer. Roast for 10-12 minutes, or until the shrimp is pink and cooked through and the asparagus is tender.
5. While the shrimp and asparagus are roasting, prepare the avocado dressing. In a blender or food processor, combine the avocado, Greek yogurt, lime juice, salt, black pepper, and water. Blend until smooth.
6. To assemble the bowls, divide the cooked quinoa, baby spinach leaves, roasted shrimp and asparagus mixture, fresh parsley, and mint among four bowls OR mix all in a large serving bowl and divide among four bowls.
7. Drizzle the avocado dressing on top and serve.
This dish is packed with healthy protein, fiber, and healthy fats, making it a perfect light meal for spring. Enjoy!
Approximate Nutrition Per Serving:
(Percent daily values based on a 2,000 calorie diet)
Calories: 428 kcal 21%
Total Fat: 20 g 31%
Saturated Fat: 3 g 14%
Cholesterol: 172 mg 57%
Sodium: 218 mg 9%
Total Carbohydrates: 33 g 11%
Dietary Fiber: 10 g 40%
Sugar: 3 g 1%
Protein: 32 g 64%