Another Pinterest recipe that gets two thumbs up! I'll also admit this was my first successful attempt at making quinoa. The first time I bought the preseasoned garlic and herb stuff that was, well, disgusting. Stick to the plain quinoa and add your own flavor. There is also a notion of any quinoa dish being healthy, note that this dish is very buttery (hence delicious).
Note: I edited this recipe from the original link (below) so the serving size was good for two as a meal itself. Although it can be served with other dishes.
Note: I edited this recipe from the original link (below) so the serving size was good for two as a meal itself. Although it can be served with other dishes.
Recipe:
1 Tbsp. Olive oil
1/4 cup onion, finely chopped
4 tsp. minced garlic, divided
1 cup uncooked quinoa
1 tsp. chili powder, divided
2 cups chicken stock (or broth)
4 tablespoons unsalted butter, divided
1/2 - 3/4 lb. raw tail-on shrimp
salt & pepper to taste
fresh parsley
fresh lemon juice
1. Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
2. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
3. Melt the remaining 3 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.
ENJOY!
2 cups chicken stock (or broth)
4 tablespoons unsalted butter, divided
1/2 - 3/4 lb. raw tail-on shrimp
salt & pepper to taste
fresh parsley
fresh lemon juice
1. Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
2. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
3. Melt the remaining 3 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.
ENJOY!
