Quinoa with Shrimp, Lemon Carrots & Air Fryer Potatoes

This easy quinoa with shrimp, lemon carrots, and air fryer potatoes is a colorful, satisfying meal packed with fresh Mediterranean flavors. Fluffy quinoa is cooked with carrots and olive oil, then finished with fresh lemon juice and cilantro for a bright, fragrant touch. The shrimp are sautéed with garlic and grated tomato until tender and flavorful, while crispy air fryer potatoes make the perfect side. Made with simple ingredients like quinoa, shrimp, carrots, tomato, garlic, cilantro, lemon, and extra-virgin olive oil, this wholesome combination makes an easy and delicious lunch or dinner for the whole family.

Recipe Features

• Easy and quick to prepare
• A complete and balanced meal with quinoa, vegetables, shrimp, and potatoes
• Fresh and full of flavor thanks to lemon and cilantro
• Garlic shrimp cooked with grated tomato
• Crispy potatoes made in the air fryer
• Made with extra-virgin olive oil
• Perfect for a delicious and satisfying lunch or dinner
• An improvised recipe created with ingredients I had in the fridge that turned out to be absolutely delicious

View Recipe:

Quinoa with Shrimp, Lemon Carrots & Air Fryer Potatoes

Recipe by carlotaswtbasil@gmail.com

0.0 from 0 votes

Course: DinnerDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

560

kcal

This easy quinoa with shrimp, lemon carrots, and air fryer potatoes is a colorful, satisfying meal packed with fresh Pachamama flavors. Fluffy quinoa is cooked with carrots and olive oil, then finished with fresh lemon juice and cilantro for a bright, fragrant touch. The shrimp are sautéed with garlic and grated tomato until tender and flavorful, while crispy air fryer potatoes make the perfect side. Made with simple ingredients like quinoa, shrimp, carrots, tomato, garlic, cilantro, lemon, and extra-virgin olive oil, this wholesome combination makes an easy and delicious lunch or dinner for the whole family.

Ingredients

• For the quinoa
  200 g quinoa
  3 medium carrots, grated or finely chopped
  3 tbsp extra-virgin olive oil
  Salt, to taste
  1 lemon
  Fresh cilantro, chopped

• For the shrimp
  500 g peeled shrimp
  2 ripe tomatoes, grated
  3 garlic cloves, minced
  1 tbsp extra-virgin olive oil
  Fresh cilantro, chopped
  Salt and black pepper, to taste
  

• For the potatoes
  600 g potatoes
  Olive oil spray
  Salt, to taste

Directions

• Cook the quinoa and carrots
  Rinse the quinoa well and place it in a pot with the carrots, water, and a drizzle of olive oil. Cook for about 16 minutes, until the quinoa is tender and the water has been absorbed.
• Prepare the shrimp
  Heat a little olive oil in a skillet over medium heat. Add the minced garlic and sauté briefly. Add the shrimp and cook until they begin to turn pink. Add the grated tomatoes and cook over medium heat for about 10 minutes. Stir in the fresh cilantro and season with salt and pepper.
• Cook the potatoes
  Cut the potatoes into fries and place them in the air fryer. Lightly coat them with olive oil spray and cook until golden and crispy. Season with salt.
• Assemble the plate
  Once everything is cooked, arrange the quinoa and carrots, shrimp with tomato and garlic, and crispy potatoes on a plate.

Notes

• Squeeze fresh lemon juice over the quinoa and shrimp and drizzle with extra-virgin olive oil. Finish with fresh cilantro and serve immediately.