Healthy eating doesn’t mean sacrificing flavor. This delightful Southwestern Shrimp and Quinoa Recipe is a nutritional powerhouse, packed with vibrant southwestern spices and perfect for the whole family.
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Embrace Flavorful Health: Discover the Best Southwestern Shrimp Quinoa Recipe
Life has a wonderful way of evolving, and with it, our priorities and routines shift. Over five years ago, the joyous chaos of parenthood entered my life with the arrival of my first child. Before becoming a mother, I cherished my workout routine, often dedicating 5-6 days a week to fitness. While I still appreciate the benefits of exercise, the demands of raising children and managing a bustling food blog mean that the luxury of extensive gym time has become a distant memory.
Any parent, especially a mother, understands the profound transformation the body undergoes post-baby. It’s a journey of changes, and while I’ve been fortunate to shed the baby weight after each of my children, the number on the scale doesn’t always reflect the underlying shifts in body composition or the way one feels. The beautiful reality of motherhood brings with it a new appreciation for strength and resilience, yet it also presents a fresh set of challenges in maintaining personal wellness.
Let me be clear: my reflections on post-pregnancy body changes are not a complaint. I would never trade the incredible experience of having my children for the most “perfect” physique. However, acknowledging that things look and feel different than they did years ago is a part of embracing this new chapter. For a food blogger, especially one who penned a cookbook celebrating red velvet desserts right after welcoming a third child, the pursuit of a balanced diet can sometimes feel like an uphill battle. Despite these challenges, I firmly believe in the importance of self-care and nourishing our bodies with wholesome, delicious food, regardless of how life’s adventures have reshaped us.
Healthy Eating Should Never Be Boring: My Food Philosophy
One principle I refuse to compromise on is taste. The notion that healthy eating must equate to bland, dry chicken and a plate of sad, over-steamed vegetables is simply unacceptable in my kitchen. Food is one of life’s greatest joys, a source of comfort, celebration, and creativity. To strip away that pleasure in the name of health feels counterproductive and, frankly, unsatisfying. Eating well should be an enjoyable experience, a delightful journey for your palate, not a chore.
My culinary philosophy centers on proving that nutritious meals can be bursting with flavor, so much so that you might even forget they’re incredibly good for you. This commitment to taste is at the heart of every recipe I create, especially those designed for everyday wellness. I strive to transform humble, healthy ingredients into dishes that excite the senses and leave you feeling both satisfied and energized. This approach ensures that a healthy lifestyle is sustainable and genuinely pleasurable.
Introducing the Irresistible Southwestern Shrimp Quinoa Recipe
This Southwestern Shrimp Quinoa recipe stands as a testament to this philosophy. It’s definitive proof that eating “well” can be utterly delicious and even indulgent. As many of you know, I have an unwavering adoration for southwestern flavors – their smoky depth, vibrant spices, and fresh components always capture my culinary imagination. Combining these beloved flavors with the wholesome goodness of quinoa has resulted in a dish that far exceeded my expectations, delivering an explosion of taste in every bite.
The foundation of this incredible meal begins with quinoa, a superfood renowned for its complete protein profile and rich fiber content. To infuse it with maximum flavor from the very start, I cook the quinoa in savory chicken broth instead of plain water. This simple step elevates the base, creating a more robust and satisfying grain. Once perfectly fluffed, I stir in a can of Old El Paso Enchilada Sauce. This addition is a game-changer, providing a concentrated burst of authentic southwestern taste with minimal effort – truly a lot of bang for your buck!
Next, we turn our attention to the star of the show: shrimp. I adore shrimp for countless reasons, not least of which is its incredibly quick cooking time. This makes our Southwestern Shrimp Quinoa recipe not only healthy but also an ideal choice for a speedy weeknight meal. To imbue the shrimp with that unmistakable southwestern flair, I generously coat them in Old El Paso taco seasoning before a quick sauté. The seasoning creates a delicious crust and ensures every piece of shrimp is packed with zesty flavor.
Building Layers of Flavor and Nutrition
The beauty of this dish lies in its layered construction. After the flavorful quinoa is ready, it’s combined with black beans – a fantastic source of plant-based protein and fiber that adds a hearty texture and even more nutritional value. This vibrant base is then topped with the perfectly seasoned, quickly cooked shrimp. But the magic doesn’t stop there. What truly makes this Southwestern Shrimp Quinoa recipe sing are the fresh, colorful toppings.
I like to add a sprinkle of crumbled cotija cheese, which offers a salty, creamy counterpoint to the spices. Sliced green onions provide a mild, refreshing bite, while diced avocados lend a creamy texture and a dose of healthy monounsaturated fats. A generous sprinkle of fresh cilantro brings a bright, herbaceous finish that ties all the flavors together. For those looking to further reduce calories, the cheese and avocado can certainly be omitted, but I genuinely believe they are calories well worth savoring, as they contribute immensely to the overall satisfaction and balance of the dish.
Every single bite of this Southwestern Shrimp Quinoa Recipe was a pure delight. It’s incredibly satisfying, offering a complex blend of textures and tastes that make healthy eating feel like a treat. What truly makes it a triumph in my home is its universal appeal. Even my children, whose palates can sometimes be finicky, devoured it with enthusiasm. This dish has proven to me once again that my kids genuinely enjoy quinoa, a fact I’m constantly trying to convince my husband of! This recipe is a perfect example of a family-friendly weeknight dinner – nutritious, quick, and bursting with flavors that everyone will love.
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Southwestern Shrimp Quinoa Recipe
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Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1/2 cup chopped onion
- 2 cups uncooked quinoa rinsed
- 4 cups chicken broth
- 1 lb large shrimp deveined and peeled
- 2 tablespoons Old El Paso Taco Seasoning
- 1 can 10 oz Old El Paso Enchilada Sauce
- 1 can 15 oz black beans, drained and rinsed
- 1/2 cup crumbled cotija cheese
- sliced green onions diced avocados and cilantro, for serving
Instructions
- Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent. Add the quinoa and cook, stirring, for a couple of minutes to toast the quinoa. Add the chicken broth, bring to a boil, then reduce heat and cover. Cook for 15-20 minutes, or until all of the liquid has been incorporated. Remove from the heat and fluff.
- Meanwhile, heat the remaining tablespoon of olive oil in a large sauté pan or cast iron pan. Toss the shrimp with the taco seasoning in a zip-top bag, then add to the hot oil. Cook until opaque, a minute or two on each side. Remove to a plate.
- Add the quinoa to the same skillet the shrimp was cooked in. Pour in the enchilada sauce and black beans. Stir to combine. Top with the cooked shrimp, cotija, slice green onions, avocados and cilantro. Serve immediately.
I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.