Shrimp: 120g (4 oz, peeled and deveined), Broccoli: 100g (1 cup, florets), Cherry tomatoes: 100g (1/2 cup, halved), Zucchini: 100g (1/2 small, sliced), Red onion: 50g (1/4 medium, sliced), Garlic: 3g (1 clove, minced), Lemon juice: 10ml (2 tsp), Lemon zest: 2g (1/2 tsp), Olive oil: 10ml (2 tsp), Fresh parsley: 5g (1 tbsp, chopped), Dried oregano: 1g (1/4 tsp), Red pepper flakes: 1g (1/4 tsp), Quinoa: 50g (1/4 cup, dry weight), Salt: to taste, Black pepper: to taste
1. Cook 50g quinoa according to package instructions. In a large skillet, heat 10ml olive oil over medium-high heat. Add 3g minced garlic and 50g sliced red onion, sauté for 1-2 minutes. 2. Add 100g broccoli florets, 100g sliced zucchini, 100g halved cherry tomatoes and a pinch of salt and pepper, and cook for 4-5 minutes until just tender. 3. Push the vegetables to the side, add 120g shrimp, and cook for 2-3 minutes per side until pink and opaque. 4. Add 10ml lemon juice, 2g lemon zest, 1g dried oregano, 1g red pepper flakes, and 5g chopped fresh parsley, tossing everything together. 5. Serve the shrimp and vegetables over the cooked 50g quinoa. 6. Season with salt and black pepper to taste at the end.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
