Shrimp and Quinoa Bowl

About This Recipe

This colourful power bowl features succulent garlic-butter prawns atop fluffy quinoa alongside roasted courgette, red pepper, and cherry tomatoes. A squeeze of lemon and fresh herbs bring brightness, while the combination of complete-protein quinoa and lean shrimp makes this one of the most nutritionally balanced bowls in your rotation. Quick enough for a weeknight, impressive enough for guests.

Ingredients

Serves 2

• 300 graw king prawns, peeled and deveined
• 150 gquinoa, rinsed
• 1 mediumcourgette (zucchini), diced
• 1 mediumred bell pepper, diced
• 100 gcherry tomatoes, halved
• 2 clovesgarlic, minced
• 20 gbutter
• 1 tbspolive oil
• 1 tbsplemon juice
• 2 tbspfresh parsley, chopped

Instructions

1. 1

   Cook the quinoa

   Cook quinoa in 300 ml salted water. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until fluffy. Fluff with a fork.

2. 2

   Roast the vegetables

   Toss courgette, pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast at 200 °C (400 °F) for 15 minutes until tender and lightly charred.

3. 3

   Cook the prawns

   Melt butter in a pan over high heat. Add garlic for 30 seconds, then add prawns. Cook for 2-3 minutes per side until pink and curled. Squeeze over lemon juice.

4. 4

   Assemble

   Divide quinoa between bowls. Top with roasted vegetables and garlic butter prawns. Garnish with parsley and extra lemon wedges.

Variations

• •

  Use scallops instead of prawns for a special occasion.

• •

  Make it vegan with crispy chickpeas and a tahini dressing.

Storage

Refrigerate components separately up to 3 days. Prawns are best fresh but can be gently reheated. Quinoa and vegetables reheat well.