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Shrimp and Quinoa Broth Bowl


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"A great broth bowl to have on a cold day!"

Serves 2 | Prep Time 15 | Cook Time 10

Why I Love This Recipe

A recipe i found online and i absolutely love it. Quick and easy and i even sometimes double the recipe so i can have leftovers!

Submitted by: "Lettice Brown"


Ingredients You'll Need

8oz shrimp, peeled, deveined, and tails removed
2 cloves garlic, minced
1 cup Swanson Chicken Broth or Swanson Natural Goodness Chicken Broth
1/2 cup cooked quinoa
1 green onion (optional)
1 tbsp olive oil
1/8 tsp crushed red pepper
2 cups baby spinach
1 tbsp lemon juice


Directions

Season the shrimp as desired.


Heat the oil in a 12-inch skillet over medium-high heat.


Add the shrimp and cook for 4 minutes or until cooked through, stirring occasionally.


Remove the shrimp from the skillet, cover and keep warm


Add the garlic and red pepper to the skillet and cook and stir for 1 minute.


Add the broth and heat to a boil (if you like more broth, add it here)


Add the spinach, quinoa, and lemon juice and cook for 1 minute or until the spinach is wilted.


Add the shrimp back to the mixture and stir, allow to bubble.


Serve the broth mixture in bowls and top with green onions (optional)


Tip 1: If you don't have cooked quinoa on hand, you can substitute another leftover cooked grain like rice, brown rice, or farro.


Tip 2: For chicken & quinoa broth bowl, substitute 10 oz skinless, boneless chicken breast, cut into thin strips, for the shrimp.


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