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For the One-Pan Honey Garlic Shrimp Quinoa, gather these tasty items: - 1 pound shrimp, peeled and deveined - 1 cup quinoa, rinsed - 2 cups vegetable broth - 4 tablespoons honey - 3 tablespoons soy sauce (or tamari for gluten-free) - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 2 tablespoons olive oil - 1 cup bell peppers, diced (red, yellow, or orange) - 1 cup snap peas - 1 green onion, chopped (for garnish) - Sesame seeds (for garnish) - Salt and pepper to taste You can swap some ingredients based on your taste or needs. - Use chicken or tofu instead of shrimp for protein. - Substitute quinoa with rice or farro if you prefer. - Try maple syrup in place of honey for a vegan option. - Use coconut aminos instead of soy sauce for a different flavor. - Any colorful veggies can work; consider zucchini or carrots. This dish packs a punch of nutrition. Here's why these ingredients shine: - Shrimp is low in fat and high in protein. It also has omega-3 fatty acids. - Quinoa is a complete protein, full of fiber and minerals. It supports digestion. - Bell peppers are rich in vitamins A and C, which help your immune system. - Garlic can boost heart health and has anti-inflammatory properties. - Ginger aids digestion and adds a nice zing to the dish. By choosing these fresh ingredients, you not only enjoy great flavor but also support your health. Start by heating the olive oil in a large skillet over medium heat. Add the minced garlic and ginger once the oil is warm. Stir them for 1-2 minutes until you smell their sweet scent. Be careful not to burn them, as this can change the flavor. Next, raise the heat to medium-high. Toss in the shrimp and sprinkle with salt and pepper. Cook the shrimp for about 2-3 minutes. They should turn pink and opaque. Once cooked, remove them from the skillet and set them aside for later. In the same skillet, add your rinsed quinoa. Toast the quinoa for 1-2 minutes, stirring often until it turns lightly golden. After that, pour in the vegetable broth, honey, and soy sauce. Mix in the diced bell peppers and snap peas. Bring everything to a gentle simmer. Cover the skillet and lower the heat. Let it cook for about 15 minutes. This time allows the quinoa to soak up all the liquid and become fluffy. When the quinoa is ready, take off the lid and fold the cooked shrimp back in. Warm them for another 2 minutes before serving. To cook shrimp well, start with fresh shrimp. Look for shrimp that smells clean and has a firm texture. Heat your skillet on medium-high and add olive oil. Once the oil is hot, add the shrimp. Cook them for 2-3 minutes until they turn pink. Remove them from the heat right away. Overcooking makes shrimp tough and chewy. Seasoning is key to making your dish pop. Salt and pepper add basic flavor. For more depth, use soy sauce and honey. Garlic and ginger bring warmth and zest. Feel free to experiment with fresh herbs like cilantro or parsley. These add freshness and brighten the dish. Taste as you go to get the balance just right. Rinsing quinoa removes its bitter coating. This step is crucial for a light flavor. Toast the rinsed quinoa in the skillet for 1-2 minutes. This brings out its nutty taste. When you add broth, let it simmer on low heat with a lid on. After 15 minutes, check if all liquid is absorbed. Fluff it with a fork to prevent clumping. {{image_2}} You can swap shrimp for other proteins or seafood. Chicken or tofu works well. For seafood lovers, try scallops or salmon. Adjust the cooking time based on your choice. Chicken needs more time, while tofu cooks quickly like shrimp. To make this dish vegetarian or vegan, skip the shrimp. Use firm tofu or tempeh as your protein. Marinate them in soy sauce and honey for flavor. You can also add chickpeas for extra protein and fiber. This keeps the meal hearty and satisfying. You can add seasonal veggies for more freshness. In spring, use asparagus or peas. In summer, zucchini or corn adds color and taste. Fall calls for squash or mushrooms. Each season brings new flavors, making the dish exciting all year. Mix and match to suit your taste. To store leftovers, let the dish cool first. Then, transfer it to an airtight container. This keeps the shrimp and quinoa fresh. Place it in the fridge. It will stay good for up to three days. Make sure to label the container with the date. This helps you know when to eat it. When you are ready to eat, you can reheat it easily. Use a microwave-safe bowl. Add a splash of water or broth to keep it moist. Heat it in the microwave for about 1-2 minutes. Stir halfway through to ensure even heating. You can also reheat it on the stove. Just warm it over low heat until hot. If you want to keep it longer, freezing is a great option. First, let the dish cool completely. Then, scoop it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label the bags with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. To make this dish, start by sautéing garlic and ginger in olive oil. After they smell great, add shrimp. Cook the shrimp for about 2-3 minutes until they turn pink. Remove the shrimp and toast the quinoa in the same pan. Next, mix in vegetable broth, honey, and soy sauce. Add bell peppers and snap peas, then simmer it all. Once the quinoa is fluffy, fold in the shrimp and serve hot. If you don't have quinoa, you can use rice or farro. Both grains work well and absorb flavors great. Rice cooks a bit longer, so keep that in mind. For a gluten-free option, try using millet or even cauliflower rice for a low-carb choice. This dish lasts about 3-4 days in the fridge. To store it, place it in an airtight container. Make sure to cool it down first. This keeps it fresh and tasty for your next meal. Yes, you can make this dish in advance! Prepare it up to the point of serving. Then, store it in the fridge. When you’re ready to eat, reheat it on the stove. This makes it easy for quick meals during busy days. In this blog post, we explored the key ingredients for the one-pan honey garlic shrimp quinoa. We covered substitutions, health benefits, and step-by-step cooking instructions. You learned tips for perfect shrimp, flavorful seasoning, and fluffy quinoa. We also shared variations and storage tips to keep your dish fresh. Remember, cooking can be fun and easy. With these insights, you can create a tasty meal that suits your taste. Enjoy experimenting in the kitchen!

One-Pan Honey Garlic Shrimp Quinoa

Discover a delicious and easy recipe for One-Pan Honey Garlic Shrimp & Quinoa that will become a family favorite! This simple dish combines tender shrimp with fluffy quinoa, vibrant veggies, and a sweet-savory sauce. Perfect for busy weeknights, it's packed with flavor and can be ready in just 30 minutes. Click through for the full recipe and make dinner stress-free and satisfying tonight!
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Ingredients
  

1 pound shrimp, peeled and deveined

1 cup quinoa, rinsed

2 cups vegetable broth

4 tablespoons honey

3 tablespoons soy sauce (or tamari for gluten-free)

3 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons olive oil

1 cup bell peppers, diced (red, yellow, or orange)

1 cup snap peas

1 green onion, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Sauté the Aromatics: In a large skillet or sauté pan over medium heat, add olive oil. Once hot, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn them.

    Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper. Cook for about 2-3 minutes until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.

      Toast the Quinoa: In the same skillet, add the rinsed quinoa and toast it for 1-2 minutes, stirring frequently until lightly golden.

        Add Liquid and Veggies: Pour in the vegetable broth, honey, and soy sauce. Stir in the diced bell peppers and snap peas. Bring the mixture to a simmer.

          Simmer: Cover the skillet and reduce the heat to low. Let it cook for about 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy.

            Combine: Once the quinoa is cooked, remove the lid and gently fold the shrimp back into the skillet, allowing them to warm through for another 2 minutes.

              Serve: Taste and adjust seasoning as necessary. Serve warm, garnished with chopped green onions and a sprinkle of sesame seeds.

                - Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings