Easy Sheet Pan Shrimp & Quinoa Protein Bowl
This Easy Shrimp Quinoa Bowl is made on a sheet pan for easy cleanup and packed with protein and flavor. Perfect for a healthy, gluten-free lunch or dinner.
Ingredients
Scale
3 cups cooked quinoa (scant 1 cup dry)
1 pound shrimp, peeled & deveined/tail-off (thawed if frozen)
1 (10 oz) bag frozen mixed vegetables (I used peas & carrots)
3 eggs
1/4 cup oil (i use avocado oil)
1/4 cup tamari (or soy sauce if not gluten-free)
1 Tbsp sriracha – optional, more if desired
2 tsp freshly grated ginger
3 cloves garlic, minced
3/4 cup green onion, divided
Instructions
- Preheat oven to 400 degrees Fahernheit.
- Spread quinoa and vegetables on a sheet pan lined with foil for easy cleanup.
- In a bowl, mix oil, tamari, sriracha, ginger and garlic. Taste the sauce and add more ginger or sriracha if desired.
- Pour sauce over quinoa mixture and stir to combine.
- Bake for 10 minutes.
- In a bowl, whisk 3 eggs.
- Remove pan from oven, stir quinoa mixture and add shrimp. Drizzle with eggs and sprinkle with 1/2 cup green onion.
- Bake 5 minutes, stir well and bake additional 3-5 minutes or until shrimp are pink and cooked!
Find it online: https://www.theleangreenbean.com/shrimp-quinoa-bowl/
