One Pan Roasted Shrimp & Veggies over Spiced Quinoa

 For the Shrimp & Veggies:

• 1 lb. wild caught shrimp - peeled, deveined, tails removed
• 3 small zucchini - sliced
• 1 green bell pepper - seeded & sliced
• 1 orange bell pepper - seeded & sliced
• 1/2 red onion - chopped
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. Flavor Gods Garlic Lovers (or garlic powder) - divided
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. Flavor Gods Taco Tuesday (or other taco seasoning)
• 2 tsp. crushed garlic
• salt & freshly ground black pepper
• avocado oil spray

For the Spiced Quinoa:

• 1/2 cup dry, organic quinoa
• 1 1/2 cups reduced sodium vegetable broth
• 1 tsp. cumin
• 2 tsp. crushed garlic
• 1/3 cup chopped green onions
• 1 serrano pepper, seeded & minced
• avocado oil spray

First get your veggies sliced and chopped.  In a small bowl combine the cumin, coriander, chili powder, oregano and 1/2 tsp. garlic powder.  Put the veggies into a large enough bowl that they can be tossed.  Lightly sprinkle with salt & freshly ground black pepper; use your hands to toss.  Lightly spray with avocado oil and toss with your hands.  Sprinkle in the seasonings and toss with your hands.  Transfer to the fridge until ready to cook.

Next get the shrimp ready.  Clean the shrimp, devein, remove peels and tails and rinse well with cold water.  

Move the shrimp to a bowl, lightly spray with avocado oil and toss with your hands.  Lightly season with salt & freshly ground black pepper and toss with your hands.  Add 1/2 tsp. garlic powder,  the crushed red peppers and taco seasoning and toss with your hands.  Add the crushed garlic and toss with your hands.  Transfer to the fridge until ready to cook.

Next get the quinoa going.  Spray a small saucepan with avocado oil over low heat and add the garlic, green onions and serrano. Saute for about 2 minutes.  Add the cumin and stir to combine.  

Add the quinoa and broth to the pan, increase heat and bring it to a boil.  Reduce heat to a simmer, cover the pan and allow to simmer until all liquid is absorbed and quinoa is puffed, about 15 minutes.

Meanwhile, preheat oven to 425F.

Transfer the veggies to a large baking sheet sprayed with avocado oil.  

Move veggies into the 425F oven and roast for 10 minutes.  Pull the sheet out of the oven, toss the veggies and add the shrimp to the sheet.  

Pop back into the oven for an additional 5 minutes.   Remove, toss and continue to roast for 5 more minutes.

Enjoy the shrimp and veggies over the spiced quinoa.

My serving:  1/2 cup cooked quinoa with 4 oz. cooked shrimp and 1 cup cooked veggies.  Delish!