Shrimp: 120g (4 oz, peeled and deveined), Broccoli: 100g (1 cup, florets), Cherry tomatoes: 100g (1/2 cup, halved), Zucchini: 100g (1 small, sliced), Red onion: 50g (1/4 medium, sliced), Garlic: 9g (3 cloves, minced), Lemon juice: 15ml (1 tbsp), Lemon zest: 2g (1/2 tsp), Olive oil: 15ml (1 tbsp), Fresh parsley: 5g (1 tbsp, chopped), Dried oregano: 1g (1/4 tsp), Red pepper flakes: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Quinoa: 50g (1/4 cup, dry weight)
1. Preheat oven to 425°F (220°C). 2. Rinse 50g quinoa and cook according to package instructions. 3. In a large bowl, toss 100g broccoli florets, 100g halved cherry tomatoes, 100g sliced zucchini, and 50g sliced red onion with 10ml olive oil, 3g minced garlic, 1g dried oregano, 1g salt, and 1g black pepper. 4. Spread the vegetables on a baking sheet and roast for 15-20 minutes, until tender and slightly charred. 5. In a bowl, toss 120g shrimp with 5ml olive oil, 6g minced garlic, 2g lemon zest, 1g red pepper flakes, and a pinch of salt and pepper. 6. Heat a skillet over medium-high heat. 7. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. 8. Add 15ml lemon juice to the skillet and toss to coat the shrimp. 9. Serve the shrimp over the cooked quinoa with the roasted vegetables. 10. Garnish with 5g chopped parsley.
