This recipe started out because I looked in my pantry and saw that I have just way too much quinoa in there. I have plain, red, tri-color and then I just bought a couple more packages at Home Goods! So I decided I needed to start using it more. The quinoa I used in this recipe was an Italian flavored one. I bought this container of Pereg quinoa in Home Goods for $3.99 and I used about half of the container in this recipe, about 1 cup. This brand comes in all kinds of flavors which is pretty cool so you can make whatever you’re in the mood for! I also bought a spinach version and a mushroom version. Just follow the directions on the package and you’re good to go! I also substituted the water with chicken broth, which gives it so much more flavor. A vegetable broth would work great too! But if that’s not something you would want to do then just use water.
This is a quick meal you can throw together in under 30 minutes for sure. Great for after work when you want something nutritious and delicious! This was a nice filling and satisfying meal for two of us but if you want it can serve 4 as a side dish.
- Pereg “All’ Italiana” quinoa (Use 1 cup and cook according to package)
- 12-16 ounces uncooked extra large-jumbo shrimp, peeled and deveined (no tails on unless you like that sort of thing- I do not)
- 3-4 cloves garlic minced
- 1/2 large tomato chopped
- 1 tablespoon butter
- 1 tablespoon EVOO
- 1/4 cup fresh lemon juice
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- Parmesan cheese for topping
- Cook quinoa according to directions on package. When it is done, keep it on low to stay warm.
- Add the oil and butter to a medium skillet and saute the garlic till soft, just a few minutes.
- Add the shrimp to the skillet and cook on medium heat. A couple of minutes on each side until shrimp turns pink is good. Do NOT overcook.
- Add in the lemon juice and herbs and mix well.
- Add the chopped tomato to the quinoa mixture.
- Divide up the quinoa into flat bowls and top evenly with the shrimp mixture. Make sure the delicious juices are evenly distributed as well.
- Serve with some parmesan cheese on top if you like!
Here it is again everyone! QUINOA!!! Woo Hoo!! While in Whole Foods last weekend I wanted to get some more quinoa. Looking in the bulk aisle for it I came across the regular white/beige quinoa. And sitting right next to it was this beautiful red quinoa! Didn’t even know it existed. Then again I didn’t know quinoa existed until a few months ago. I checked the nutritional information and it had almost double the fiber of the regular kind! Sold! I bought a half pound of the stuff, just in case we didn’t like it. I should have bought more! It is so much tastier than the regular. It had a little crunch to it and a nutty taste as well. I then searched online for a different recipe than I made last time. I found a great one on the Cooking Books blog. She had gotten it from a cookbook called The Eat-Clean Diet Cookbook by Tosca Reno and adapted it to her taste. I again adapted it to my taste. It called for cilantro and I left it out (My husband isn’t a fan unless it’s in salsa or guacamole) and vegetable broth. I had chicken broth and used that. The recipe called for 8 sun-dried tomatoes, cut up. I found it needed more. So next time I will add more. I think about ¼ cup will do it. I liked how much feta cheese she said to put in, “as much as you’d like”. Ok, sounds good to me! Sounds good to my husband! I think it was about ½ cup in total, could be more though. I didn’t measure. But one thing I should have done was cut the recipe in half. It made a lot of quinoa for two people. We do have leftovers!
1 tablespoon olive oil
¼ cup sun-dried tomatoes, chopped
2 minced shallots (you can use a small onion or even a few green onions if you don’t have shallots)
1 large clove garlic, minced
2 cups vegetable broth (or any broth you have), or water
1 cup dried red quinoa
1 teaspoon cayenne pepper (you can adjust to your taste)
1 teaspoon salt
fresh ground black pepper
½ cup (or so) of crumbled low-fat feta cheese (adjust to your taste)
1. Heat the oil in a large saucepan and add the tomatoes, shallots and garlic. Saute for 3-5 minutes until the shallots are soft.
2. Add the broth/stock and bring to a boil. Add the red quinoa and cayenne pepper. Stir and bring back to a boil. Reduce the heat, cover, and simmer for 30 minutes. Or until all the liquid is fully absorbed. (It took longer than 30 minutes on my stove, so keep an eye on it after 30 minutes)
3. Stir in salt and pepper and feta cheese. Serve hot or cold. Make sure you mix in the feta good so it melts a bit! Yum…
Makes 4-6 servings as a side dish.