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:

Quickview
388k Calories
38g Protein
9g Total Fat
37g Carbs
47% Health Score
Limit These
Calories
388k
19%

Fat
9g
15%

  Saturated Fat
3g
22%

Carbohydrates
37g
13%

  Sugar
3g
4%

Cholesterol
301mg
101%

Sodium
1681mg
73%

Get Enough Of These
Protein
38g
77%

Vitamin C
105mg
128%

Vitamin K
115µg
110%

Selenium
65µg
94%

Manganese
1mg
78%

Phosphorus
600mg
60%

Folate
164µg
41%

Magnesium
153mg
38%

Calcium
368mg
37%

Copper
0.62mg
31%

Zinc
4mg
31%

Iron
5mg
30%

Vitamin B2
0.41mg
24%

Fiber
5g
24%

Vitamin B6
0.45mg
22%

Vitamin A
1105IU
22%

Vitamin E
3mg
22%

Potassium
741mg
21%

Vitamin B12
1µg
19%

Vitamin B1
0.26mg
17%

Vitamin B5
1mg
13%

Vitamin B3
2mg
10%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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