Grilled Shrimp Skewers with Quinoa and Vegetables (eczema friendly)

There’s nothing like a fresh and flavorful meal on a warm summer evening, and these grilled shrimp skewers with quinoa and vegetables are just the ticket! Packed with protein, fiber, and essential vitamins and minerals, this dish is not only delicious but also nutritious. Plus, the vibrant colors of the veggies will make your plate look as good as it tastes!

This grilled shrimp skewers with quinoa and vegetables recipe is perfect for a healthy and flavorful meal. The dish is packed with nutritious ingredients that are not only tasty but also great for eczema patients. The grilled shrimp adds a nice dose of protein, while the quinoa and vegetables offer a variety of vitamins and minerals. This recipe is easy to prepare, and the skewers make it a fun and unique meal to serve for dinner.

Ingredients:

1. 1 pound of shrimp, peeled and deveined

2. 1 red bell pepper, cut into large pieces

3. 1 yellow bell pepper, cut into large pieces

4. 1 zucchini, sliced

5. 1 red onion, cut into large pieces

6. 1 cup of quinoa, rinsed and drained

7. 2 cups of water

8. 1 tablespoon of olive oil

9. 1 tablespoon of honey

10. 1 tablespoon of soy sauce

11. 1 tablespoon of freshly squeezed lemon juice

12. Salt and pepper to taste

13. Wooden skewers

Methods:

1. Preheat the grill to medium-high heat.

2. Cook the quinoa in a pot with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for about 15-20 minutes until the quinoa is tender and the water is absorbed.

3. In a small bowl, whisk together the olive oil, honey, soy sauce, lemon juice, salt, and pepper.

4. Thread the shrimp, bell peppers, zucchini, and red onion onto the skewers, alternating between each ingredient.

5. Brush the skewers with the marinade mixture.

6. Place the skewers on the grill and cook for 2-3 minutes on each side until the shrimp is cooked through and the vegetables are slightly charred.

7. Serve the grilled shrimp skewers with the quinoa, and enjoy!

Tips:

• When grilling shrimp, be careful not to overcook it, as this can cause it to become tough and dry.

• You can add a squeeze of lemon or lime juice to the quinoa and vegetables for added flavor and vitamin C.

• If you have any food sensitivities or allergies, feel free to substitute different vegetables or proteins in this dish to fit your needs.

Benefits for Eczema Patients:

• Grilled shrimp is a great source of lean protein, which is important for repairing and maintaining skin cells.

• Quinoa is a gluten-free whole grain that is high in fiber, protein, and essential nutrients like iron and zinc. These nutrients are important for overall skin health.

• Vegetables like bell peppers, zucchini, and cherry tomatoes are high in antioxidants and vitamins that can help reduce inflammation and support skin health.

• This dish is low in processed carbohydrates and added sugars, which can trigger eczema flare-ups in some people.