A delightful and healthy recipe that combines the nutty flavor of rainbow quinoa with succulent shrimp and vibrant vegetables, all cooked to perfection in convenient foil packets.
Ingredients: 1 cup rainbow quinoa, rinsed. 1 pound large shrimp, peeled and deveined. 1 bell pepper, diced. 1 zucchini, sliced. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Toss the garlic, shrimp, bell pepper, zucchini, cherry tomatoes, and oregano with salt and pepper in a bowl. Give each sheet of aluminum foil an equal amount of rainbow quinoa. Place an equal amount of the shrimp and vegetable mix on top of each quinoa bed. To make packets, fold and seal the aluminum foil. Put the packets on a baking sheet and heat the oven to 400F. Bake for 20 to 25 minutes, or until the vegetables are soft and the shrimp is cooked all the way through. Open the packages carefully, sprinkle with fresh parsley, and serve hot.
Prep Time: 15 minutes
Cook Time: 25 minutes
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