Shrimp, Zucchini with Herbed Quinoa Recipe

Shrimp, Zucchini with Herbed Quinoa dish is good for people with liver damages. Read on to learn this recipe!

  • Yield: 1 Serving
  • Total Time: 45 Minutes
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes


  • 1 cup water
  • 2/3 cup quinoa
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups thinly sliced zucchini
  • 3 ounces cooked shrimp
  • 1/4 cup thinly chopped fresh chives and basil
  • Juice of1 lemon 


Combine water and quinoa in a skillet; bring to a gentle boil, cover and simmer for about 15 minutes or until all the water is absorbed.

In a pan, heat extra virgin olive oil; add garlic and sauteé for about 2 minutes or until fragrant. Add zucchini and cook for about 6 minutes or until tender. Stir in shrimp and cook for 3 minutes more or until warmed through.

Using a fork, fluff the cooked quinoa and toss with shrimp, zucchini and fresh herbs. Serve, drizzled with fresh lemon juice.

Nutritional Information Per Serving

Calories: 680; Total Fat: 22.9 g; Carbs: 81.7 g; Dietary fiber: 10.2 g; Protein: 38.2 g; Cholesterol: 179 mg; Sodium: 247 mg

Originally posted 2019-09-09 21:43:22.

About Amy

Yogi is a passionate advocate for liver health and an esteemed expert in the field of fatty liver disease. With years of experience working in clinical settings and a deep understanding of the complexities of liver-related conditions, she brings a compassionate and evidence-based approach to her work. Her expertise lies in providing practical advice, educational resources, and empowering individuals with the knowledge to take control of their liver health.

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