Ingredients
- 400 g fresh broccoli
- 1 yellow or red bell pepper
- 1 garlic clove (finely chopped)
- 350 g fresh or frozen large raw shrimp (peeled and deveined)
- Ca. 300 g / 2 cups dry quinoa (cooked according to package directions)
- 1/2 tsp dried thyme leaves
- 1/2 tsp ground black pepper
Lemon Vinaigrette
- 3 Tbsp lemon juice
- 1 tsp grated lemon peel
- 3 Tbsp olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Place vinaigrette ingredients in a small bowl, mix and set aside.
- Heat oven, on grill function.
- Cut vegetables and place them and the shrimp in a large bowl.
- Add about 1/3 of the vinaigrette and toss.
- Spread shrimp-vegetable mixture into hot oven.
- Grill, turning shrimp and vegetables, until the flesh of the shrimp is an opaque color (about 6 minutes); remove from oven.
- Place cooked quinoa on serving platter, top with the shrimp and vegetable mixture.
- Drizzle with lemon vinaigrette.