BBQ Shrimp, Broccoli & Cheesy Quinoa Bowls for #WeekdaySupper
BBQ Shrimp, Broccoli & Cheesy Quinoa Bowls for #WeekdaySupper is a gluten free and pescatarian recipe with 4 servings. This main course has 389 calories, 39g of protein, and 10g of fat per serving. For $3.63 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe is liked by 1991 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. A mixture of vegetable broth, cheddar cheese, plain greek yogurt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Cupcakes and Kale Chips. With a spoonacular score of 98%, this dish is awesome. Try Broccoli Cheddar Quinoa Bites #WeekdaySupper, Slow Cooker BBQ Chicken Quinoa Bowls, and BBQ Shrimp and Sweet Potato Bowls for similar recipes.
Servings: 4
Ingredients:
About 1 lb broccoli, cooked as desired (steamed, roasted, etc.)
½ c (about 2 oz.) shredded cheddar cheese (I use Cabot 50% Light Sharp Cheddar) - sometimes I use up to 1 c (about 4 oz. depending on how cheesy I want it)
1 t dry mustard
½ c plain Greek yogurt
1 c uncooked quinoa, rinsed and drained
salt & pepper
1-1½ lbs shrimp, peeled and deveined
2 c chicken or vegetable broth or stock
Equipment:
frying pan
pot
bowl
Cooking instruction summary:
Combine quinoa, broth, a pinch of salt & pepper, and dry mustard in a pot, and cook according to package directions.When quinoa is fully cooked, stir in Greek yogurt and cheese.While the quinoa is cooking, prepare broccoli as desired, and heat a pan over medium heat.Coat with olive oil spray or nonstick cooking spray (or 1 t oil).Add the shrimp to the pan, and cook about 2 minutes per side, or until shrimp is pink and nearly cooked through.Pour the barbecue sauce over the shrimp and toss to coat. Cook for another minute or two, until shrimp is cooked through.Divide quinoa between four bowls.Top with broccoli and shrimp, and additional barbecue sauce, if desired.
Step by step:
1. Combine quinoa, broth, a pinch of salt & pepper, and dry mustard in a pot, and cook according to package directions.When quinoa is fully cooked, stir in Greek yogurt and cheese.While the quinoa is cooking, prepare broccoli as desired, and heat a pan over medium heat.Coat with olive oil spray or nonstick cooking spray (or 1 t oil).
2. Add the shrimp to the pan, and cook about 2 minutes per side, or until shrimp is pink and nearly cooked through.
3. Pour the barbecue sauce over the shrimp and toss to coat. Cook for another minute or two, until shrimp is cooked through.Divide quinoa between four bowls.Top with broccoli and shrimp, and additional barbecue sauce, if desired.
Nutrition Information:
covered percent of daily need
