This is one of my all time favorite recipes because it packs so much flavor!  It’s a regular in my rotation of dinner recipes for a few reasons:  1) It’s delicious!  2) It’s fairly healthy.  3) It’s ready in under a half hour.  4) It’s made with ingredients that I always have on hand so if I totally spaced and didn’t plan anything for dinner, I can still make this.

Curried Quinoa and Sautéed Shrimp
Yield:  4 servings
Time:  30 minutes total

1 tbsp. olive oil
3 shallots, finely diced
5 garlic cloves, minced
3 tsp. curry powder
½ tsp. cumin
2 cups (uncooked) quinoa
4 cups chicken broth
1 tbsp. butter
1 lb. raw shrimp, peeled and de-veined
¾ cup fresh parsley, coarsely chopped
1 cup freshly grated Parmesan
salt and pepper

1.  In a large skillet, heat the olive oil over medium heat.  Add the shallot and sauté until softened, about 5 minutes.  Add two cloves of the minced garlic, and sauté for another minute.  Stir in the cumin and 1 tsp. of the curry powder.  Sprinkle in a bit of salt and pepper.

2.  Add the quinoa to the skillet with the sautéed ingredients.  Stir constantly for 1 minute to combine all of the flavors.  Pour in the chicken broth.  Bring to a boil over high heat.  Once boiling, put the lid on and reduce the heat to medium-low.  Cook for 15 minutes until quinoa is soft and fluffy.  When finished, toss in ½ cup each of fresh parsley and Parmesan cheese.

3.  Meanwhile (as the quinoa is cooking), melt the butter in a separate skillet.  Once melted, add the shrimp and remaining 3 cloves of minced garlic.  Sprinkle the shrimp with the remaining 2 tsp. of curry powder, and a bit of salt and pepper.  Cook the shrimp over medium heat until fully cooked, about 5 minutes.  Simmer over low heat until quinoa is fully cooked.

4.  To serve, spoon quinoa on a plate, place shrimp on top, and sprinkle with fresh parsley and parmesan cheese to garnish.

 

 

 

 

 

 

 

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