There are certain recipes that are easy and an absolute go to. This is one of them. Simple to make and absolutely flavorful! Clean ingredients, and you can make it in under 30 minutes.

Ingredients: (Serves 2)

1 lb shrimp (peeled and deveined)

1 cup quinoa

2 cups water or broth (for extra flavor)

3 cloves garlic, minced

2 cups fresh spinach

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 lemon, cut in half (I like to use an orange instead of lemon)

Salt & pepper, to taste

Optional: red pepper flakes or fresh herbs (parsley or basil)

Instructions:

Cook the Quinoa

Rinse quinoa in a mesh strainer.

Add quinoa and water (or broth) to a pot. Bring to a boil.

Reduce to a simmer, cover, and cook for about 15 minutes, or until liquid is absorbed.

Fluff with a fork and set aside.

Cook the Shrimp

While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add garlic and cook for about 30 seconds until fragrant.

Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque.

Squeeze in half of the lemon juice during the last minute of cooking.

Sauté the Veggies

Push shrimp to one side of the skillet or transfer to a plate.

Add another 1 tablespoon olive oil, toss in spinach and cherry tomatoes.

Cook until spinach wilts and tomatoes soften slightly, about 2–3 minutes.

Assemble the Bowl

Divide quinoa between two bowls.

Top with shrimp and sautéed veggies.

Squeeze the remaining lemon over the top.

Optional: Add a sprinkle of red pepper flakes or fresh herbs.