Seared Chili-Lime Shrimp with Roasted Veggie Quinoa Bowl

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tsp chili powder
• 1 tbsp lime zest
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 cup quinoa, uncooked
• 2 bell peppers, diced
• 1 medium zucchini, diced
• 1 pint cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the diced bell peppers, zucchini, and cherry tomatoes with 1 tbsp of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly charred.

2. 2

   2. While the vegetables are roasting, cook the quinoa according to package instructions.