By Stephanie Gigliotti
Shrimp Broccoli Quinoa Casserole
6 steps
Prep:20minCook:30min
A healthy and filling quinoa and shrimp casserole. Perfect to meal prep for lunches! If you don’t like shrimp, sub chicken breast or thighs.
Updated at: Fri, 05 Jan 2024 16:03:21 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Glycemic Load
28
High
Nutrition per serving
Calories524.7 kcal (26%)
Total Fat26 g (37%)
Carbs52.4 g (20%)
Sugars3.7 g (4%)
Protein21.9 g (44%)
Sodium1084.7 mg (54%)
Fiber7.4 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundshrimp
tail off, cleaned, deveined, and thawed
10 ouncesfrozen broccoli
or fresh
1 Tbspolive oil
1 ½ cupsquinoa
rinsed
1yellow onion
diced
Salt
pepper
to taste, be generous
1 Tbspsmoked paprika
4cloves garlic
minced and divided
3 cupschicken broth
or veg
5 Tbspbutter
¼ cupitalian parsley
minced
1juice of lemon
Red pepper flakes
optional
panko breadcrumbs
optional, for topping
Instructions
Step 1
Preheat oven to 350°F.
Step 2
Add oil to a large pan over medium heat. Add the onion and cook until soft, 4-5 minutes. Add salt and pepper to taste and half the garlic. Add in the quinoa and and paprika and toast 1 minute. Add in the broth. Stir, heat to boiling then bring to a simmer. Cover and simmer quinoa 20 minutes until tender.
Step 3
Meanwhile in a small saucepan melt the butter, add in the remaining garlic, the parsley, and salt and pepper to taste. Set aside.
Step 4
When the quinoa is finished add it to a 9x13 casserole dish and spread evenly. Top with the shrimp and broccoli. Pour over the garlic butter mixture. Add red pepper flakes, if desired. Add panko breadcrumbs for a crunchy topping, if desired.
Step 5
Cover with foil and bake 30 minutes.
Step 6
Squeeze over lemon juice, add more seasoning to taste.
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