Shrimp and Veggie Bowl

• 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

• Preheat the oven to 400 degrees F. / 204 degrees C.
• 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.
• 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.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.