This Easy Shrimp Quinoa Bowl is made on a sheet pan for easy cleanup and packed with protein and flavor. Perfect for a healthy, gluten-free lunch or dinner.
INGREDIENT :
3 cups cooked quinoa (scant 1 cup dry)
1 pound shrimp, peeled & deveined/tail-off (thawed if frozen)
1 (10 oz) bag frozen mixed vegetables (I used peas & carrots)
3 eggs
1/4 cup oil (i use avocado oil)
1/4 cup tamari (or soy sauce if not gluten-free)
1 Tbsp sriracha – optional, more if desired
2 tsp freshly grated ginger
3 cloves garlic, minced
3/4 cup green onion, divided
RECIPE DIRECTION :
Preheat oven to 400 degrees Fahernheit.
Spread quinoa and vegetables on a sheet pan lined with foil for easy cleanup.
In a bowl, mix oil, tamari, sriracha, ginger and garlic. Taste the sauce and add more ginger or sriracha if desired.
Pour sauce over quinoa mixture and stir to combine.
Bake for 10 minutes.
In a bowl, whisk 3 eggs.
Remove pan from oven, stir quinoa mixture and add shrimp. Drizzle with eggs and sprinkle with 1/2 cup green onion.
Bake 5 minutes, stir well and bake additional 3-5 minutes or until shrimp are pink and cooked!
