Dinner

Shrimp and Veggie Bowl

Name: Shrimp and Veggie Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 1 Cup broccoli; 1 carrot; 1 Tablespoon olive oil; 1/4 Cup long grain white rice; 1/4 Cup tricolor quinoa; 1 Cup water; 1/4 Teaspoon salt; 1/4 Teaspoon black pepper; 1 Pound shrimp peeled; 1 Tablespoon olive oil; 1/4 Teaspoon salt; 1/4 Teaspoon black pepper; 1/2 Teaspoon paprika; 1/2 Teaspoon garlic powder; 2 Cup red cabbage; 1/4 Teaspoon salt; 1/4 Teaspoon pepper; 2 Tablespoon greek yogurt

Total time

35 min

Prep

10 min

Cook

25 min

Servings

Cuisine

American

Age Category

1y and up

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Dietary Restrictions

Gluten-free

Egg-free

Peanut-free

Tree-nut-free

Fish-free

Soy-Free

Pork-Free

Red meat-free

Sesame-Free

Ingredients

1 Cup

broccoli

carrot

1 Tablespoon

olive oil

1/4 Cup

long grain white rice

1/4 Cup

tricolor quinoa

1 Cup

water

1/4 Teaspoon

salt

1/4 Teaspoon

black pepper

1 Pound

shrimp peeled

1 Tablespoon

olive oil

1/4 Teaspoon

salt

1/4 Teaspoon

black pepper

1/2 Teaspoon

paprika

1/2 Teaspoon

garlic powder

2 Cup

red cabbage

1/4 Teaspoon

salt

1/4 Teaspoon

pepper

2 Tablespoon

greek yogurt

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Directions

Step 1

Preheat the oven to 400 degrees F. / 204 degrees C.

Step 2

Prepare the veggies: Place the carrots and broccoli on a baking tray and drizzle with some olive oil. Bake for 25 minutes or until tender.

Step 3

Prepare the quinoa rice: While the vegetables bake, make the quinoa rice. Add the rice, quinoa, water, salt, and pepper to a pot. Cover the pot and simmer at low heat for 15 minutes. Once done, remove from heat and let the pot sit covered for 5 more minutes, then fluff with a fork.