Surprise, another recipe with tomatoes! I really shouldn’t complain about our abundance, because I know in a few short weeks winter will be here and a beautiful, tasty tomato will be pretty much impossible to find. Sigh. Wisconsin winters, I love you and hate you all at the same time.
I love fresh, easy dishes like this one. It makes me feel like I’m doing something good for my body. In my mind it cancels out all the Sour Skittles I eat and all the booze I drink. So, go for it – do your body some good and eat a dish with some super-grain quinoa and fresh summer veggies.
Shrimp and Vegetables in Lemon-Garlic Sauce
3 cups low sodium chicken broth, divided
1 cup quinoa
2 teaspoons olive oil, divided
2 large bell peppers, chopped
2 medium zucchini, seeded and chopped
2 lemons, zested and juiced
5 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
chopped parsley to garnish, optional
- In a medium pot, bring 2 cups of chicken broth to a boil. Add in quinoa and reduce to a simmer. Cover and cook, stirring occasionally, until all the liquid has been absorbed and quinoa is cooked through.
- While quinoa is cooking, heat 1 teaspoon olive oil in a large pan over medium heat. Add bell peppers, zucchini, and lemon zest and cook until vegetables are tender-crisp, about 4 – 5 minutes. Transfer vegetables to a bowl and keep warm.
- Heat remaining teaspoon of olive oil in pan. Add garlic and cook until fragrant, about 30 seconds. Add in shrimp and cook for 1 minute. Stir in remaining 1 cup broth and lemon juice and cook until shrimp are pink and cooked through, about 2 more minutes. Remove from heat and serve over cooked quinoa. Garnish with parsley, if desired.