Quinoa with Shrimps and Vegetables

Ingredients

• Quinoa1 cup (200 g)
• Shrimp6 medium (120 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Corn1/4 unidad (63 g)
• Oil1/2 tablespoon (5 ml)
• Cumin1 pinch (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Shell the corn and put the grains in a pot with boiling water. Let boil for 12 minutes. Remove, drain and set aside.

3. 3

   Step 3

   Then, peel the shrimps, remove the black strip on the back and wash. Chop the onion and garlic and dice the tomato.

4. 4

   Step 4

   Heat the oil in a pan and stir-fry for 1 minute over medium heat. Add the shrimps and stir-fry for 3 minutes. Remove and set the shrimps aside.

5. 5

   Step 5

   Add the onion with the tomato and then salt and pepper. Stir and cook for 5-7 minutes over medium heat or until it releases its juice.

6. 6

   Step 6

   Cover and let cook for 2 more minutes.

7. 7

   Step 7

   Add the shrimps again, the quinoa and the corn, and season with cumin. Add salt and pepper.

8. 8

   Step 8

   Stir for a better taste and remove from heat.

9. 9

   Step 9

   Season to taste and serve in a bowl.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa with Shrimps and Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.