Basil and Shrimp Quinoa
Prep time
Cook time
Total time
This tasty dish combines the earthy flavor of quinoa with fresh herbs and tender shrimp.
Servings: 8 cups
  • 3 TB. extra-virgin olive oil
  • 2 TB. minced garlic
  • 1 cup fresh broccoli florets
  • 3 stalks asparagus, chopped (1 cup)
  • 4 cups chicken broth or vegetable broth
  • 1[1/2] tsp. salt
  • 1 tsp. ground black pepper
  • 1 TB. lemon zest
  • 2 cups red quinoa
  • [1/2] cup fresh basil, chopped
  • [1/2] lb. medium raw shrimp (18 to 20), shells and veins removed
  1. In a 2-quart pot over low heat, heat extra-virgin olive oil. Add garlic, and cook for 3 minutes.
  2. Increase heat to medium, add broccoli and asparagus, and cook for 2 minutes.
  3. Add chicken broth, salt, black pepper, and lemon zest, and bring to a boil. Stir in red quinoa, cover, and cook for 15 minutes.
  4. Fold in basil and shrimp, cover, and cook for 10 minutes.
  5. Remove from heat, fluff with a fork, cover, and set aside for 10 minutes. Serve warm.
Tasty Tip
If you like ginger, you can add 1 tablespoon finely chopped ginger when you add the broccoli and asparagus for a very refreshing flavor.
Nutrition Information
Serving size: 8 cups Calories: 160 Fat: 7g Saturated fat: 1g Carbohydrates: 14g Sodium: 543mg Fiber: 2g Protein: 11g Cholesterol: 55mg
Recipe by Dedemed at