One-Pan Lemony Shrimp Quinoa with Beauty Greens
This vibrant, high-protein dish is a weeknight dinner win—fresh, zesty, and made in just one pan. Juicy shrimp are seared to perfection, then tossed with fluffy quinoa, tender broccoli, and a bright burst of lemon. Served alongside a refreshing glass of Apple Blackcurrant Beauty Greens, it’s a nourishing, flavour-packed meal that supports beauty and wellness from the inside out.
Serves: 3
Ingredients
500g peeled raw shrimp (prawns)
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder
1 small red onion, diced
1 cup dry quinoa
2½ cups chicken or vegetable stock
1 large head broccoli, cut into small florets
Juice of 1 lemon
To serve:
3 servings apple blackcurrant beauty greens powder
3 glasses of water
Method
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp in a single layer (avoid overlapping) and cook for 3 minutes. Flip and cook for 1 minute more, until just pink and opaque. Remove from the pan and set aside, covering to keep warm.
Add the remaining tablespoon of olive oil to the same pan. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened and fragrant.
Stir in the dry quinoa and cook for 1–2 minutes to lightly toast the grains.
Add the broccoli, stock, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 10–15 minutes, or until the quinoa is al dente and most of the liquid has been absorbed.
Stir in the lemon juice, return the shrimp to the pan, and gently toss to combine. Remove from heat.
In three glasses of water, stir in 2 scoops each of apple blackcurrant beauty greens powder. Serve alongside the shrimp quinoa
Macros
Calories: 515
Fat: 14.9g
Carbs: 43.7g
Protein: 43.6g
