4 1⁄2 ounces frozen large cooked shrimp (about 9 shrimp)
1 cup frozen chopped spinach
1⁄4 cup chopped mushrooms
1⁄4 cup diced red bell pepper
1⁄4 teaspoon onion powder
1⁄4 teaspoon dried thyme
1 teaspoon lemon juice
Salt and pepper to taste
Heat 1⁄2 tablespoon of the olive oil in a nonstick sauce pot over medium-high heat.
Add quinoa and sauté in the oil for 1 minute.
Add the water to the pot and bring up to a boil. Cover, reduce heat to low, and let cook 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Meanwhile, add the remaining 1⁄2 tablespoon olive oil to a nonstick skillet over medium-high heat.
Add the shrimp, spinach, mushrooms, bell pepper, onion powder, thyme, and lemon juice to skillet and sauté 5 minutes, or until shrimp are heated through.
Fold the cooked quinoa into the cooked shrimp and vegetables and season with salt and pepper to taste before serving.
431 calories • 18g fat • 29g total carbs • 11g fiber • 4g sugar • 18g net carbs • 41g protein
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Our mission is to provide high protein, delicious food while still at affordable prices. We also offer bariatric-friendly products used by physicians and weight loss clinics, but with the convenience of delivery right to your doorstep.