Monday, October 26, 2015

Garlic Butter Shrimp and Quinoa

Quinoa is one of those lovely grains of which we actually eat the seeds, like buckwheat. I’ve used quinoa flour for several years, which was interesting, but for the first time this year, I used the quinoa seeds. They have a very unique texture, and I’m saying that as one who has sensory issues, so I notice texture a lot. I really liked it; it was not unpleasant to me at all. It’s somewhat expensive, but if you can get it at a natural foods store in bulk, it’s well worth it.

This recipe combines the delicious flavor, high protein, and unique texture of quinoa with shrimp, garlic, and a touch of red pepper flakes for some spice. I nixed the celery and added in broccoli florets instead. I also used cooked small shrimp to spread the shrimp further, and decided against the oregano. The result was so delicious, the leftovers were fought over! I’m sure you’ll enjoy this too.

So, let’s get cooking!

Dice the onion, green and red bell pepper, and mince the garlic.

Cut the broccoli into florets.

In a little oil, sauté the peppers, onion, and garlic in a skillet for about 5 minutes, until onions are translucent.

Add the quinoa and cook for a minute to toast somewhat, stirring.

Pour in the chicken broth and the dried thyme. Bring to a boil, then turn heat down to simmer, covered, for 15 minutes.

Stir and level the ingredients in the skillet. Place the broccoli florets evenly on top of the quinoa mixture. Cover and simmer again until broccoli is al dente, about 10 minutes or so.

Add the shrimp on top, cover, and cook for 3-4 minutes to heat the cooked shrimp. Stir in the melted butter and red pepper flakes.

Serve and enjoy! ~TMMF

Garlic Butter Shrimp and Quinoa

4 c fresh broccoli florets
1 Vidalia onion
1 bell pepper, ½ green, ½ red
4 cloves garlic
1 c uncooked quinoa
2 c chicken broth
1 tsp dried thyme
1 lb small cooked shrimp
2 Tbl butter, melted
½-1 tsp red pepper flakes

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