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.
Recipe type: Meaty Mediterranean Lunches
Serves: 8 cups
Ingredients
- 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
Instructions
- In a 2-quart pot over low heat, heat extra-virgin olive oil. Add garlic, and cook for 3 minutes.
- Increase heat to medium, add broccoli and asparagus, and cook for 2 minutes.
- Add chicken broth, salt, black pepper, and lemon zest, and bring to a boil. Stir in red quinoa, cover, and cook for 15 minutes.
- Fold in basil and shrimp, cover, and cook for 10 minutes.
- Remove from heat, fluff with a fork, cover, and set aside for 10 minutes. Serve warm.
Notes
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.
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