Broiled Shellfish with Quinoa and Summer Vegetables
This comforting one-pan dish brings together fresh shellfish and vibrant summer vegetables, broiled to perfection, served over a bed of nutty quinoa.
Prep 20m
· Cook 25m
· Total 45m
12 ingredients
The resilience shown in overcoming health challenges mirrors the joy found in sharing comforting meals with loved ones. As we navigate uncertainty, food can be a source of solace and connection, reminding us of life's simple pleasures. Fresh shellfish represents the vitality of life, while the quinoa symbolizes nourishment and stability. Together, they create a dish that not only satisfies but also uplifts the spirit. Inspired by FDA Approves Updated Covid Vaccines With New Restrictions and Partial Heart Transplants Show Promise.
Instructions
- Rinse the quinoa under cold water, then combine it with vegetable broth in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- Preheat your broiler on high. In a large bowl, combine the mixed shellfish, minced garlic, olive oil, lemon juice, lemon zest, salt, and black pepper. Toss until the shellfish are well coated.
- In a large broiler-safe skillet, heat a little olive oil over medium heat. Add the diced zucchini, bell pepper, and cherry tomatoes. Sauté for about 3-4 minutes until slightly softened.
- Add the cooked quinoa to the skillet with the vegetables and stir to combine. Spread the shellfish mixture evenly over the top.
- Broil for 5-7 minutes, or until the shellfish are cooked through and have opened up. Remove from the broiler and sprinkle with fresh parsley before serving.