Ingredients
Scale
- 2 cups cooked quinoa
- 1 pound large shrimp, peeled and deveined
- 2 cups fresh spinach, chopped
- 1 cup halved cherry tomatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- In a skillet, warm the olive oil over medium heat and add the minced garlic, stirring for about a minute until it releases its aroma.
- Toss in the shrimp and cook for 2-3 minutes, or until they turn a lovely pink hue. Once cooked, take them off the heat.
- In a large bowl, mix together the cooked quinoa, sautéed shrimp, chopped spinach, halved cherry tomatoes, mozzarella, Parmesan, basil, lemon zest, lemon juice, salt, black pepper, and optional red pepper flakes. Stir everything until well combined.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake for 25-30 minutes until the cheese is melted and bubbling.
- After removing it from the oven, let it rest for a few minutes before serving to allow the flavors to meld beautifully.
Notes
- For a vegetarian twist, swap the shrimp for chickpeas or tofu.
- A splash of fresh lemon juice just before serving can elevate the dish with an extra zing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg