Seared Shrimp & Quinoa Bowl
Perfectly seared shrimp over fluffy quinoa with roasted vegetables, crispy chickpeas, and a bright lime-tahini dressing. Restaurant-quality in 35 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 545
- Protein
- 32g
Ingredients
- ¾ cup quinoa
- 12 oz shrimp, peeled and deveined
- 1 can (15 oz) chickpeas, canned and drained
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ cup red onion, thinly sliced
- 3 tbsp tahini
- 1 whole lime, juiced
- 1 clove garlic cloves, minced
- ½ tsp cumin
- 4 tbsp olive oil
Instructions
- 1
Boil 1.5 cups salted water. Add quinoa, reduce to simmer, and cook covered until fluffy, ~12 minutes.
- 2
Pat shrimp dry with paper towels. Season generously with salt and pepper.
- 3
Toss chickpeas with 1 tbsp olive oil, cumin, salt, and pepper. Spread on a sheet pan.
- 4
Whisk tahini, lime juice, garlic, 2 tbsp water, and 1 tbsp olive oil. Season with salt and pepper.
- 5
Roast chickpeas at 425°F until golden and crispy, ~12 minutes.
- 6
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 7
Sear shrimp 2 minutes per side without moving. Edges should turn opaque; centers still moist.
- 8
Divide quinoa between two bowls. Top with shrimp, chickpeas, tomatoes, cucumber, and red onion.
- 9
Drizzle tahini dressing over each bowl. Serve immediately.
Tools you’ll need
- medium saucepan with lid
- 12-inch skillet
- sheet pan
- small bowl or jar for dressing
- whisk
- two serving bowls
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