Shrimp Quinoa Bowl

Ingredients (serves 1 person)

• •1 medium zucchini (sliced)
• •1 small red bell pepper (chopped)
• •200 g shrimp (peeled and deveined)
• •2 Tbsp Greek yogurt (plain, lowfat)
• •½ cup fresh parsley (chopped), plus extra for garnish
• •1 Tbsp olive oil (divided)
• •¼ cup quinoa
• •½ cup bone broth
• •Seasoning: paprika, onion powder, garlic powder, salt, and pepper

Instructions

1. 1.Rinse quinoa and combine it with bone broth (and a splash of water if needed) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until tender.
2. 2.Roughly chop the zucchini and red bell pepper. Finely chop the parsley.
3. 3.Heat 0.5 Tbsp olive oil in a skillet over medium-high heat. Add the zucchini, red bell pepper, parsley, and a dash of salt. Cook until the vegetables are softened, about 10–15 minutes.
4. 4.In a separate skillet, heat the remaining 0.5 Tbsp olive oil over medium-high heat. Season the shrimp with paprika, onion powder, garlic powder, and a dash of black pepper. Cook until the shrimp turn pink.
5. 5.Fluff the quinoa and plate it. Top with the shrimp and vegetables, add a dollop of Greek yogurt, and garnish with extra fresh parsley.