Grilled Shrimp and Vegetable Skewers with Quinoa

These Grilled Shrimp and Vegetable Skewers are a delightful blend of flavors and textures, perfect for a healthy midnight meal. Served with fluffy quinoa, this dish is not only delicious but also packed with nutrients.

Ingredients

• Shrimp - 300 grams, peeled and deveined
• Red bell pepper - 1 medium, cut into 1-inch pieces
• Zucchini - 1 medium, sliced into thick rounds
• Cherry tomatoes - 200 grams
• Red onion - 1 small, cut into wedges
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - ½ teaspoon
• Black pepper - ¼ teaspoon
• Quinoa - 150 grams
• Water - 300 ml

Steps

1. Soak wooden skewers in water for at least 15 minutes to prevent burning.
2. In a bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper to make the marinade.
3. Add the shrimp and vegetables (bell pepper, zucchini, cherry tomatoes, and red onion) to the marinade and toss well. Let it marinate for 10-15 minutes.
4. While the shrimp and vegetables are marinating, rinse the quinoa under cold water.
5. In a pot, combine quinoa and water, and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork.
6. Preheat the grill to medium-high heat.
7. Thread the marinated shrimp and vegetables onto the soaked skewers, alternating between shrimp and vegetables.
8. Grill the skewers for about 2-3 minutes on each side or until the shrimp are opaque and cooked through.
9. Serve the grilled skewers over a bed of fluffy quinoa.

Nutrition

• Calories: 400
• Protein: 30 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 160 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• High in protein from shrimp, aiding muscle repair and growth.
• Rich in vitamins and minerals from fresh vegetables, supporting overall health.

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