Gluten Free – Quinoa Bowl with vegetables, and grilled shrimp

Ingredients:

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• Salt, to taste

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Fresh lemon juice, for drizzling

For the Vegetables:

• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach

For the Dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup (optional)
• Salt and black pepper, to taste

Instructions:

1. Cook the Quinoa:
   • In a medium saucepan, combine the quinoa, water or vegetable broth, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff the quinoa with a fork.
2. Prepare the Shrimp:
   • In a bowl, mix the shrimp with olive oil, minced garlic, paprika, salt, and black pepper.
   • Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until they are opaque and cooked through.
   • Drizzle with fresh lemon juice before serving.
3. Sauté the Vegetables:
   • In the same skillet or a separate one, sauté the sliced bell peppers, zucchini, and cherry tomatoes until they are tender-crisp.
   • In the last minute, add the baby spinach and cook until wilted.
4. Make the Dressing:
   • In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey or maple syrup (if using), salt, and black pepper.
5. Assemble the Quinoa Bowl:
   • Divide the cooked quinoa among serving bowls.
   • Top with sautéed vegetables and grilled shrimp.
6. Drizzle with Dressing:
   • Drizzle the balsamic vinaigrette dressing over the quinoa bowl.
7. Serve:
   • Serve your delicious Quinoa Bowl immediately, and enjoy a nutritious and flavorful meal!