One Dish Wonders - Shrimp and Quinoa

Tonight's meal was excellent - time intensive - but excellent. I have a subscription to Food on the Table, an online recipe collection that allows you to add meals to a meal plan and then it builds a grocery list for you. It even recommends recipes based on the sales at your local grocery store. This recipe was adapted from one of their recipes, Shrimp and Quinoa.

According to WHFoods.com, "quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked." I love it because it has about the same about of carbs as pasta and is higher in protein, amino acids, magnesium, phosphorus, and potassium.

The Food on the Table recipe was only for 4 servings and had onion and bell pepper that I didn't have on hand so the veggies are different. I marinated the shrimp, too. The time to prepare was more than stated on the recipe (15 minutes) as well as cook (30 minutes). I imagine the time to peel and de-vein was not included. I even had a great sous chef, Jim, cutting veggies. None-the-less it was very yummy tasting!

LISA'S SHRIMP AND QUINOA

INGREDIENTS

2 cups water
1 uncooked quinoa
3 T olive oil, divided
1 shallot, diced
10 oz sliced fresh mushrooms
1 small zucchini, sliced in ribbons
1 small yellow squash, sliced in ribbons
1 T minced fresh ginger root
salt and pepper to taste
1.75 lbs shrimp - peeled and deveined
½ small lime, juiced
2 T olive oil
1/2 cup chopped parsley (or to taste - I probably only used 1/4 cup)

Servings: 6

DIRECTIONS

In a large pot, bring the water to a boil, and stir in the quinoa. Add pinch of salt. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.

Mince garlic, ginger and 2 T olive oil in chopper. Combine marinade and shrimp in a bowl. Set aside until ready to cook. Heat 1 tablespoons olive oil in a skillet over medium heat, and sauté the onion and until translucent and tender. Mix in the mushrooms and continue cooking until mushrooms have cooked down. Add zucchini and squash. Continue to cook to desired doneness. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.

Squeeze lime over the quinoa to desired taste and remaining 2 tablespoons olive oil; mix well. Toss with the skillet mixture and parsley to serve.

Try as I might, I did not get a good picture of this dish. I tried a nice clear bowl to showcase the quinoa but the flash without natural light was not helpful. Below is the dish in the saute pan, which really doesn't do it justice.