A fabulous, simple-enough-for-a-Wednesday dish that uses three healthy staples: quinoa, broccoli and bell pepper.

Serves 4


  • 4 Tbsp. olive oil
  • 4 sliced garlic cloves
  • 1 pound large shrimp (peeled and deveined)
  • 1/2 tsp. salt plus two pinches
  • 1/4 tsp. pepper
  • 1 1/4 tsp. smoked paprika
  • 1/2 cup dry white wine
  • 2 cups diced broccoli
  • 1 sliced orange bell pepper
  • 1 1/2 cups plus 2 Tbsp. water
  • 3 cups cooked quinoa


Total time: 30 minutes

In a large skillet, heat 3 Tbsp. olive oil over low heat. Add garlic and cook 2 minutes. Add shrimp, season with 1/2 tsp. salt and 1/4 tsp. pepper, and cook, tossing, over medium heat, 30 seconds. Sprinkle with 1 tsp. smoked paprika and cook over medium-high heat, 2 minutes. Transfer to a large bowl. Reduce white wine in skillet; pour over shrimp. To skillet, add 1 Tbsp. olive oil, broccoli, bell pepper, 1/4 tsp. smoked paprika, and a pinch of salt; toss. Add water and cook, covered, over low heat until tender, 3 minutes. Return shrimp to skillet to reheat. Divide quinoa among four plates and top with shrimp sauteĢ.

How to Cook Quinoa: In a saucepan, bring 1 1/2 cups water to a boil. Add 1 cup rinsed quinoa and simmer, covered, until water is absorbed and quinoa is tender, 15 minutes. Fluff with a fork; season with a pinch of salt. Makes 3 cups.

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