Source: Parents Magazine

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Recipe Summary test

prep:
25 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°F. Line a baking sheet with parchment paper. Bring a medium pot of salted water to a boil.

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  • Place the tomatoes on the baking sheet and roast for 8 minutes. Toss the shrimp with 1 Tbs. olive oil and 1/4 tsp. salt. Add to the pan with the tomatoes and roast until the shrimp are cooked through, about 8 minutes.

  • In the meantime, add the quinoa to the boiling water and cook until tender, about 13 minutes. Drain and toss with the spinach, lemon juice, 1 Tbs. olive oil and 1/4 tsp. salt. Serve with the shrimp and tomatoes.

Nutrition Facts

284 calories; fat 9g; cholesterol 159mg; saturated fat 1g; carbohydrates 25g; mono fat 6g; poly fat 2g; insoluble fiber 4g; sugars 1g; protein 26g; vitamin a 4046.7IU; vitamin c 24.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 173.2mcg; sodium 455mg; potassium 553mg; calcium 137mg; iron 3.9mg.
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