Garlic Chili Shrimp & Quinoa Skillet
Ingredients
- 1 cupquinoa
- 2 cupsvegetable broth
- 1 poundlarge shrimp (peeled and deveined)
- 3 tablespoonolive oil
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 1½ cupscherry tomatoes
- 2 cupsspinach (fresh)
- 1lemon
- 1 pinchsalt and black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Halve 1.5 cups cherry tomatoes.
- 03
Cut 1 lemon into wedges for serving.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add quinoa and toast, stirring often, for 2 minutes until fragrant. Pour in vegetable broth, bring to a simmer, cover, and cook for 12 minutes until quinoa is nearly tender and liquid is mostly absorbed.
- 02
Push quinoa to the sides of the skillet. Add remaining 2 tablespoons olive oil to the center, then add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.
- 03
Add shrimp in a single layer, season with salt and pepper, and cook for 2 minutes per side until pink and cooked through.
- 04
Stir in cherry tomatoes and fresh spinach. Cook for 1-2 minutes until spinach wilts. Squeeze lemon juice over everything, taste, and adjust seasoning.
- 05
Serve warm directly from the skillet.
Spice Tips
For more heat, increase red pepper flakes to 1 teaspoon or add a pinch of cayenne. For brightness, stir in fresh herbs like parsley or basil at the end. A splash of white wine or a dash of hot sauce adds depth.