WEEKDAYS 1e|12c|p

Quinoa and Shrimp Medley

Camila Alves
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Servings: 4 - 6
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easy
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30 to 45 min

Camilia Alves brought a dish you'll be saving forever!


  • Ingredients
  • step-by-step directions
Ingredients
Quinoa:
  • 2 cups water
  • 1 cup quinoa
  • 1 teaspoon bouillon powder (vegetable or seafood flavor)
  • 2 ounces parmesan cheese (grated)
Shrimp Medley:
  • 3 tablespoons olive oil
  • 1 cup onion (chopped)
  • 3 cloves garlic (minced)
  • 1 pound shrimp (peeled and deveined)
  • 2 teaspoons lemon zest
  • 1 pinch red pepper flakes (or to taste)
  • 1 can artichoke hearts (drained and roughly chopped)
  • 4 ounces spinach
  • Kosher salt and freshly ground pepper (to taste)
  • 4 lemon wedges (to serve)
Directions
  • For Quinoa: In a medium pot, add water, bouillon powder and bring to a boil. Add quinoa and cook according to package directions, approximately, 15 minutes. Add the 2 ounces of Parmesan cheese and mix together.
  • For Shrimp Medley: In a large frying pan, heat olive oil over medium heat and add garlic and onion. Cook until onions are translucent; add shrimp, lemon zest and a pinch of red pepper flakes. Saute until shrimp are cooked through. Add the artichoke hearts and cook for a few more minutes. Turn heat off and add spinach. Season with salt and pepper and toss.
  • Place desired amount of quinoa on the bottom of each individual plate, add shrimp medley on top and serve with a wedge of lemon. Enjoy!
  • Tip: This dish pairs well with shrimp as well as with chicken or a white fish!

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