Cooking time: 20 minutes

Prep time: 15 minutes

Servings: 4



1 pound large shrimp, peeled and deveined

1 tablespoon Cajun seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1 cup uncooked quinoa

1 1/2 cups chicken broth

1/2 cup chopped red bell pepper

1/4 cup chopped green bell pepper

1/4 cup chopped cilantro



Add the salt, pepper, and Cajun spice to the shrimp in a large bowl. Coat by tossing.

Olive oil should be heated to a medium temperature in a large skillet. While stirring periodically, the shrimp should boil for approximately five minutes, or until pink and cooked through. Turn off the heat and leave the pot alone.

After regularly turning in the pan for approximately 5 minutes, the onion and garlic ought to be soft.

To the skillet, add the quinoa and chicken stock. Once the quinoa has reached a rolling boil, reduce the heat, cover the pan, and simmer the grain for 15 minutes, or until it is well cooked.

Bell, red, and green peppers need to be included as well. Add the shrimp and stir together.

Serve right away.


Nutritional information:

Calories: 450

Fat: 20 grams

Protein: 30 grams

Carbohydrates: 30 grams

Fiber: 5 grams

Sugar: 5 grams

Cholesterol: 150 milligrams

Sodium: 450 milligrams