Shrimp and Roasted Vegetable Quinoa Bowls with Tzatziki

Instructions

1. 1

   Preheat the oven to 200°C/400°F with racks in the upper and lower thirds. During preheating, wash the vegetables, cut the zucchini and deseeded pepper into 2 cm pieces, and chop the parsley and dill. Use 680 g raw, peeled, deveined shrimp that are already thawed; keep them chilled until needed.

2. 2

   On a 33 × 46 cm rimmed baking tray, toss the zucchini, pepper and whole cherry tomatoes with 15 ml olive oil, 0.25 tsp salt and 0.25 tsp black pepper. Spread into a single layer and roast on the upper rack for about 25 minutes, turning after 12 minutes, until tender and lightly browned.

3. 3

   As soon as the vegetables enter the oven, rinse the dry quinoa in a fine-mesh sieve and drain. Put it in a 2-litre saucepan with the vegetable broth and 0.25 tsp salt. Bring to a boil over medium-high heat, then cover and reduce to low. Simmer gently for 15 minutes, until the liquid is absorbed, then remove from the heat and leave covered for 5 minutes.

4. 4

   When the vegetables have roasted for 15 minutes, pat the shrimp dry and place in a 23 × 33 cm shallow baking dish. Toss with 15 ml olive oil, the cumin, paprika, garlic powder and 0.25 tsp salt, then spread into one layer. Bake on the lower rack for 8–10 minutes, alongside the vegetables, until opaque and the thickest shrimp reaches 63°C/145°F.

5. 5

   After the quinoa has rested, fluff it with a fork and fold in the parsley, dill, lemon juice, remaining 15 ml olive oil and remaining 0.25 tsp black pepper. Keep covered until the shrimp and vegetables are ready.

6. 6

   Divide the quinoa, roasted vegetables and shrimp among four bowls, spooning over any cooked shrimp juices. Finish each bowl with 60 g purchased ready-to-eat tzatziki and serve.