garlic-lemon shrimp & quinoa power bowl

Ingredients

• 1/2 cup (dry) quinoa
• 8 oz shrimp, peeled and deveined
• 1 bunch (about 12 oz) asparagus, trimmed and cut
• 4 cloves garlic, thinly sliced
• 2 tbsp olive oil
• 3 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• pinch red pepper flakes (optional)
• to taste salt and black pepper

Instructions

1. Cook the quinoa: simmer ½ cup dry quinoa in 1 cup water until absorbed (about 15 minutes), fluff and set aside.
2. Toss warm quinoa with 1 tbsp lemon juice and a pinch of salt.
3. While quinoa cooks, heat 1 tbsp olive oil in a pan and sauté asparagus seasoned with salt and pepper for 4–5 minutes, then transfer to plate.
4. Add remaining olive oil to pan over medium heat, stir in garlic and red pepper flakes for under a minute until fragrant—avoid browning.
5. Add shrimp and toss just until warmed through, about 1–2 minutes.
6. Return asparagus to pan, add remaining lemon juice, and toss for 30 seconds to build a light pan sauce.
7. Divide quinoa between two bowls, top with shrimp and asparagus, drizzle pan sauce over, and sprinkle with parsley (add cracks of black pepper and lemon wedges if desired).

nutrition values are approximate and based on similar recipes for garlic‑shrimp over quinoa

Original inspiration ↗

⚠️ This is general food inspiration, not medical or nutrition advice. Please consult your doctor or a registered dietitian before starting any new diet, especially if you have diabetes, allergies, or another medical condition.