After a sun-filled day, and some evening yoga, I wanted something fairly quick, but healthy and a little different. One of my favorite go-to meals when I also want some good carbs is to use quinoa as a base for “risotto”, and throw some roasted veggies and a protein into it.

Tonight, as usual, it did not disappoint!

Shrimp & Roasted Veggie Quinoa Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Calories: 455 kg
Fat: 9.92 g
Carbs: 56.85 g
Protein: 38.57 g

10 large shrimp, cut into bite size pieces (I use frozen, they work perfectly)
1/2 cup broccoli flowerets, cut into bite size pieces
3/4 cup cauliflower flowerets, cut into bite size pieces
1/3 cup diced onion
6 asparagus stalks, cut into 1 inch pieces
6 Brussels Sprouts, chopped into confetti
1/4 cup quinoa
1 cup vegetable broth
1 tbsp minced garlic
8 grape tomatoes, sliced
3 tbsp shredded pecorino Romano

1) Heat oven to 375, spray cookie sheet with cooking spray, spread veggies out, season with salt & pepper and put into oven.

2) In a saucepan, heat 1/2 cup of broth to a boil. Add quinoa and reduce to medium heat. Continue to cook, adding broth as quinoa cooks. Quinoa is done when al dente.

3) Spray sauté pan with cooking spray, add garlic and shrimp. Cook until shrimp is opaque.

When all items are cooked (veggies should be browned), add everything into sauté pan, including pecorino. Mix together, and serve in a bowl. Top with tomatoes and enjoy!