Mediterranean Shrimp Bowl

• 6 oz shrimp
• 1 cup quinoa
• 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cucumber, diced fresh
• 1/2 lemon
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup parsley, chopped

• 12 oz shrimp
• 2 cup quinoa
• 2 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cucumber, diced fresh
• 1 lemon
• 2 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup parsley, chopped

• 18 oz shrimp
• 3 cup quinoa
• 3 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cucumber, diced fresh
• 1 1/2 lemon
• 3 tsp smoked paprika
• 6 cloves garlic, minced
• 3 tbsp olive oil
• 3/4 cup parsley, chopped

• 24 oz shrimp
• 4 cup quinoa
• 4 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cucumber, diced fresh
• 2 lemon
• 4 tsp smoked paprika
• 8 cloves garlic, minced
• 4 tbsp olive oil
• 1 cup parsley, chopped

1. Sear the shrimp in the olive oil over medium high heat, 3 to 4 minutes, turning once, until they curl and turn pink and opaque and reach 145°F, then set them aside.

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2. Steam the green beans, 6 to 8 minutes, until tender but still bright green.

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3. Add the garlic and spinach to the pan and cook, 1 to 2 minutes, until the garlic is fragrant and the spinach wilts.

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4. Dress the shrimp with the lemon and parsley, and fold the diced cucumber through fresh.
5. Spoon the shrimp, green beans, and spinach over the quinoa, sprinkle the smoked paprika, and serve.

• Calories590
• Protein48g
• Carbs57g
• Fat18g
• Fiber12g
• Sodium293mg

• Heart Health
• Eating Well
• Gut Health
• Blood Sugar
• Joint Comfort

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