SHRIMP & QUINOA SKILLET FOR TURKEY TROT PLAN

Prep Time: 10 mins  •  Cook Time: 20 mins

INGREDIENTS

• 1 tablespoon olive oil, divided
• 1⁄3 cup dried quinoa, rinsed
• 2⁄3 cup water
• 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

DIRECTIONS

1. Heat 1⁄2 tablespoon of the olive oil in a nonstick sauce pot over medium-high heat.
2. Add quinoa and sauté in the oil for 1 minute.
3. 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.
4. Meanwhile, add the remaining 1⁄2 tablespoon olive oil to a nonstick skillet over medium-high heat.
5. 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.
6. 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