Meal Prep - 20-minute Southwest Shrimp Quinoa Mix

black beans

🥗Healthier: canned chickpeas

💰Cheaper: pinto beans

Canned chickpeas are lower in calories and provide similar protein.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain with a nutty flavor, while rice is more economical.

Set a nonstick skillet on medium heat.

Spray the skillet with a little bit of olive oil.

Add diced red onion and optional garlic to the skillet; caramelize until slightly brown and translucent.

Increase heat and add frozen corn; cook for about 3 minutes to sear the corn.

Spray the skillet with more olive oil and increase heat again.

Add chili powder, smoked paprika, dried oregano, sea salt, and pepper to the skillet; toss to combine.

Add shrimp to the skillet and sear until cooked, about 10 minutes.

Slice and dice colorful bell peppers (orange and yellow).

Open a can of black beans and rinse lightly under water.

Cook 2 cups of raw quinoa in a pot or rice cooker; this will yield about 4 cups cooked quinoa.

In a large mixing bowl, combine cooked quinoa, black beans, roasted corn with onion and garlic, and colorful bell peppers; fold and mix together.

Chop cilantro and add it to the mixture (optional).

Taste the mixture and adjust seasoning if necessary.

Add the cooked shrimp to the quinoa mixture and fold everything together.

Squeeze lime juice over the dish.

Pad the bottom of meal containers with spinach before adding the quinoa mix.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens