Quinoa with Sautéed Lemon Saffron Shrimp

If you haven’t discovered quinoa yet, you don’t know what you’re missing!  Contrary to popular belief, it’s not only for gluten-free eaters.  It’s just as versatile as pasta and rice and is packed with protein. My brand of choice is Bob’s Red Mill:

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I always make a large batch of quinoa at the beginning of the week then keep it stored in the fridge (for up to a week sometimes) and basically plan the weeks’ meals around it.

Here are some of my favourite recipes:

Caramelized Onion Lentil Raisin Quinoa
Pesto “Caprese” Quinoa Salad
Sauteed Zucchini and Pesto Quinoa

This recipe is a twist on my Salmon Dill and Lemon Orzo Salad, which (note to self) I haven’t made in quite some time.  The other day I was craving a fresh and light, yet satisfying meal, and since I had quinoa on hand (and no salmon in the freezer) I decided to switch up the old recipe with this new (and improved, I must say!) rendition.

Quinoa might not come cheap, but it expands three to four times it’s original size so a little goes a long way!  As a general rule of thumb the cooking ratio is 2:1.  So for every ONE cup of quinoa use TWO cups of water or broth.  I usually find that I need to add an additional 1/4 cup or so of liquid to get the desired texture.

*TIP: Be sure to buy pre-rinsed organic quinoa otherwise it will have to be soaked in water for a few hours.  Rinsing the quinoa loosens the bitter coating making it more palatable (especially for baby!).

1/2 cup cooked quinoa
1/4 cup pre-cooked frozen shrimp (or about 12 small shrimp)
1 garlic clove, halved or finely chopped
1 tbsp. extra-virgin olive oil
zest of 1/4 lemon
saffron (if desired)
salt and pepper to taste

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Sauté garlic in olive oil in a small frying pan on medium heat for about 2 minutes.

Add finely chopped shrimp, saffron, lemon zest, salt and pepper and sauté for 3-4  minutes until the shrimp is heated through.

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Add pre-cooked quinoa and sauté for about 2 minutes until warmed thoroughly.

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Add lemon zest, stir for one minute to combine.  (Don’t forget to remove the garlic before serving, unless you chopped it finely!)

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Serve warm and garnish with freshly chopped parsley.

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Still convinced quinoa is not your thing?

Take a look at these links and get the scoop on its health benefits and versatility!

http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice

http://www.livestrong.com/article/4695-need-health-benefits-quinoa/



  • Tania

    This recipe looks so delicious. Always looking for new ways to keep dinners fresh. I will try this one out next week.
    Tania
    http://www.savysuburbanmom.blogpsot.com

    • http://www.facebook.com/lisa.corda.37 Lisa Corda

      Thanks Tania! It’s SO quick to make and really light and “clean” Let me know how it turns out!