Basil and Shrimp Quinoa
This tasty dish combines the earthy flavor of quinoa with fresh herbs and tender shrimp.
Nutritional info
per serving
| Calories | 160 |
| Fat | 7g |
| Saturated fat | 1g |
| Carbohydrates | 14g |
| Sodium | 543mg |
| Fiber | 2g |
| Protein | 11g |
| Cholesterol | 55mg |
Basil and Shrimp Quinoa
8 cups
Servings
Prep time:
Cook time:
Total time:
8 cups
Servings
Servings
Prep time:
Cook time:
Total time:
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
Directions
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.
If you like ginger, you can add 1 tablespoon finely chopped ginger when you add the broccoli and asparagus for a very refreshing flavor.
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