Shrimp over Quinoa

The weather

has been

so beautiful

lately.

It makes me

so excited

for the

coming

summer!

That is

why

I have

been

cooking

so many

summer

dishes!

And this

dish

is so

light

and

summery...

it was

perfect.

Shrimp over Quinoa

1 lb. raw, de-veined shrimp

1 lb. any veggies you might like (i used mushrooms, red bell peppers, and beans because that was all I had).

3 garlic cloves, minced

1/3 onion, sliced

2 tbls olive oil

1 tbsp butter

salt and freshly ground pepper

1/2 tbsp fresh lemon juice

1 cup uncooked quinoa

chicken stock

1 tsp parsley

1/2 tsp oregano

1. Prepare quinoa according to the package directions, except substitute the water for chicken stock and add season with salt, pepper, and oregano before bringing it to a boil. 

2. While quinoa is cooking, add olive oil and butter to a pan and heat on medium high heat. Add the onions and whatever veggies you choose and cook until almost done.

3. Add the minced garlic and shrimp. Season with salt and pepper and cook until the shrimp is fully cooked. When shrimp is cooked add the freshly squeezed lemon juice, toss, and cook for 1 more minute.

4. Serve over quinoa and enjoy!

Posted 1 Year Ago: " Mexico Part One"