Southwest Shrimp Quinoa Meal Prep
- 1 tablespoon olive oil
- 1/2 cup diced (red) onion
- 1 tablespoon garlic, minced
- 3/4 cup frozen corn
- 4 cups cooked (rainbow) quinoa
- Substitute: brown rice; farro
- 1 cup diced (colorful) bell peppers
- 8oz (two 4oz) green chile peppers
- 1/2 can (~7.5oz) no-salt added black beans, drained
- 1/3 cup fresh chopped cilantro, tightly packed
- SHRIMP
- 1 1/2 lb raw jumbo shrimp
- Substitute: chicken; tempeh; tofu; lean beef
- 1 tablespoon chili powder
- 2 teaspoons (smoked) paprika
- 1 tablespoon dried oregano
- Garnish
- fresh lime
STEPS
Step 1
Set a nonstick skillet on medium heat, and once hot, add olive oil, onion and garlic. Caramelize for 2 to 3 minutes until the onions are brown and somewhat translucent (and be careful not to burn the garlic).
Step 2
Once caramelized, increase the heat in the skillet and add frozen corn. Shake the skillet to mix the corn with onions and garlic and cook until the corn is lightly seared on the outside, about 2 to 4 minutes, then empty it into a bowl and place the skillet back on the heat.
Step 3
Add the shrimp to the skillet and as it cooks, sprinkle in the seasonings. Shake and toss the shrimp in the skillet so the seasoning is distributed and the outside of all edges are seared. Cook for 6 to 8 minutes or until the shrimp turns plump and white. Set aside.
Step 4
In a large bowl, mix ALL of the ingredients together. Season to taste with sea salt, pepper and fresh lime.