Who wouldn’t want to go from zero to 30 minutes to the dinner table in a one-pot dish? Plus heap a healthy dose of protein, fiber, essential nutrients and knock-out flavor on top? This summer meal is a perfect weekday choice that uses the freshest of the farm box.

Shrimp and Toasted Quinoa with Zucchini, Cherry Tomatoes and Mint

Serves 6

Olive oil, to coat the pan

1 shallot, minced

2 garlic cloves, sliced

3 cups medium-diced zucchini

2 cups cherry tomatoes, cut in half

1 pound peeled, deveined shrimp

Salt and pepper

1 cup quinoa, rinsed

2 cups of homemade vegetable stock, homemade shrimp stock or homemade chicken stock (or substitute low-sodium prepared vegetable or chicken stock)

1 lemon, zested and juiced

1 tablespoon of fresh mint, chopped

Heat a large skillet over medium-high heat. Add the olive oil and heat through, then the shallots and garlic, stirring until slightly browned, about 1 minute. Add the zucchini, tomatoes and shrimp, then saute for about 2 minutes, until the vegetables are slightly brown and shrimp begins to curl. Season mixture with salt and pepper and remove from the pan.

Add additional olive oil to lightly coat the bottom of the skillet, then add the quinoa and toast while shaking the pan until fragrant, about 1 minute. Add stock, season, stir, and bring to a boil, then reduce to a simmer and cover. Cook the quinoa  until it is tender but still chewy, and a white, spiral-like germ surrounds each grain, about 10 to 15 minutes. Keep covered for another 5 minutes to steam, then fluff with a fork.

Gently stir the shrimp and vegetable mixture in with the quinoa, along with the lemon juice, zest and mint. Season with salt and pepper if desired and serve warm or at room temperature.