Description
A quick and flavorful recipe featuring perfectly sautéed garlic shrimp served over tender, spiced quinoa. This healthy dish combines simple ingredients with vibrant seasonings for a nutritious and satisfying meal ready in 30 minutes.
Ingredients
For the Quinoa
- ½ tablespoon extra virgin olive oil
- ½ small onion, finely chopped
- 1 clove garlic, minced
- ½ teaspoon chili powder
- 1 cup (190 g) uncooked quinoa
- ¼ teaspoon salt
- 2 cups (475 ml) low-sodium vegetable stock
For the Garlic Shrimp
- ½ tablespoon extra virgin olive oil
- 1 lb (450 g) peeled, deveined, tail-off raw shrimp
- 1 clove garlic, finely chopped
- ½ teaspoon salt
- ¼ teaspoon chili powder
- fresh parsley, finely chopped (for garnish)
- juice of half a lemon
Instructions
- Cook the quinoa: In a medium pan, heat ½ tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for about 4 minutes until softened.
- Add garlic and spices: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the quinoa, chili powder, and salt, sautéing for 1 minute to toast the quinoa slightly.
- Simmer quinoa: Pour in the low-sodium vegetable stock and bring to a boil uncovered. Once boiling, reduce heat to low, cover the pan, and simmer for 20 minutes, or until the liquid is absorbed and quinoa is tender. Remove from heat and fluff with a fork.
- Sauté the shrimp: While quinoa is cooking, heat ½ tablespoon of olive oil in a large skillet over medium-high heat. When hot, add the shrimp, salt, and chili powder.
- Cook shrimp thoroughly: Sauté the shrimp for about 3 minutes until pink and cooked through. Stir in the finely chopped garlic and cook for an additional 30 seconds to release the flavor.
- Combine and serve: Toss the cooked shrimp with the fluffed quinoa. Squeeze lemon juice over the mixture, stir well, and garnish with fresh parsley. Serve immediately for best flavor and texture.
Notes
- Use low-sodium vegetable stock to control salt content.
- Ensure shrimp are fully cooked until pink to avoid any health risks.
- For a spicier dish, increase chili powder slightly according to taste.
- Quinoa can be rinsed before cooking to remove its natural bitterness, but it’s optional.
- Substitute parsley with cilantro or basil for a different herbaceous note.
- This dish is best served fresh to keep shrimp tender and quinoa fluffy.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
