Honey Shrimps & Roasted Veggies

April 25, 2017

Honey Shrimps & Roasted Veggies


  • 3/4 cups quinoa
  • 1 Medium zucchini
  • 11 Medium shrimps
  • 1 bunch asparagus
  • 1 red bell pepper


1. Preheat oven to 425 degrees F (220 degrees C). Grease baking sheet with 1 tablespoon olive oil.
2. Place the zucchini, asparagus and bell pepper onto the baking sheet. Bake until all of the vegetables are tender, about 30 minutes. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
3. In the meantime rinse and drain the quinoa. Add rinsed quinoa and vegetable broth to a small saucepan and bring to a boil over high heat. Turn the heat down to medium-low, cover and simmer for approx. 15 minutes. Once cooked, fluff with a fork and set aside.
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