Garlicky Shrimp & Quinoa Bowl with Roasted Tomatoes
Ingredients
- 1 cupquinoa
- 2 cupswater
- ½ teaspoonsalt
- 1½ poundscherry tomatoes
- 6 clovesgarlic
- 4 tablespoonsolive oil
- 1¼ poundsshrimp (large, peeled and deveined)
- ¼ teaspoonred pepper flakes
- 1lemon
- ¼ cupfresh parsley
- ¼ teaspoonblack pepper
Prep
- 01
Peel and devein 1.25 pounds large shrimp if not pre-prepped.
- 02
Mince 6 garlic cloves.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Bring 2 cups water to a boil in a small pot. Stir in quinoa and 1/2 teaspoon salt, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
- 02
While the quinoa cooks, place cherry tomatoes on a baking sheet, toss with 2 tablespoons olive oil, and roast at 425°F for 12–15 minutes, stirring halfway, until the skins split and the tomatoes begin to caramelize.
- 03
Mince 6 garlic cloves. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.
- 04
Add shrimp to the skillet in a single layer. Season with a pinch of salt and black pepper. Cook for 2 minutes without stirring, then flip and cook for another 2 minutes until pink and just cooked through.
- 05
Remove the roasted tomatoes from the oven. Squeeze the juice of 1 lemon over the shrimp, then fold in the tomatoes and their juices. Stir to combine and taste, adjusting seasoning as needed.
- 06
Divide the cooked quinoa among serving bowls. Top with the shrimp and roasted tomato mixture. Scatter fresh parsley over the top and serve immediately.
Spice Tips
For gentle warmth, 1/4 teaspoon red pepper flakes is already in the recipe. To boost heat, increase to 1/2 teaspoon or add a pinch of cayenne. A splash of hot sauce drizzled over the finished bowl adds depth; try sriracha or harissa for complexity.
This bowl tastes even better the next day if you cool the components separately and assemble just before eating. You can prepare the quinoa and roast the tomatoes up to 2 hours ahead.