Lemon Garlic Shrimp with Quinoa and Spinach
A delightful dish featuring sustainable shrimp sautéed in lemon and garlic, served over a bed of nutritious quinoa and fresh spinach, providing a perfect balance of protein, healthy fats, and complex carbohydrates.
Lemon Garlic Shrimp with Quinoa and Spinach is a dinner recipe ready in about 25 minutes. Each serving has approximately 700 kcal, 52g protein, 70g carbs, 23g fat.
In a skillet, heat olive oil over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet, season with salt and pepper, and cook for 4-5 minutes until pink and cooked through.
Stir in lemon juice and remove from heat.
In a separate pot, combine cooked quinoa and fresh spinach, stirring until spinach wilts.
Serve the shrimp on top of the quinoa and spinach mixture.