Pepper Shrimp Qinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 cup (125 ml) quinoa1 cup (250 ml) water1 cup (250) ml half & half cream (315 cals)1/2 tsp (2 ml) Worcestershire sauce1/2 cup (125 ml) white cooking wine (80 cals)2 Tbsp (30 ml) fresh chopped sweet basil2 Tbsp (30 ml) fresh chopped thyme2/3 cup (160 ml) Parmesan cheese (211 cals)1 Tbsp (15 ml) vegetable oil1 cup (250 ml) white onion, filely chopped (1 med onion)1 tsp (5 ml) fresh chopped garlic (2 cloves)1 large red pepper, diced1 lb (500 g) cooked shrimp, shelled and thawed1/2 cup (125 ml) raw, unsalted pumpkin seeds
Makes two 3-cup servings.
If 3 steps below are done simultaneously, cooking time can be reduced from 1/2 hour down to approx 20 mins.
Place the quinoa and water in a medium saucepan and bring to a boil. Cover and reduce the heat to low and cook for 10 minutes. Turn the heat off and leave the saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with fork. Set aside.
Optional Cheese Sauce: In a medium saucepan over mediumj-low heat, whisk together the cream, Worcestershire sauce and wine. Slowly heat for 4 minutes. Add the parmesan cheese, basil and thyme. Continue to simmer on low for an additional 3 minutes.
Heat the oil in a large skillet over medium heat. Add the onion and saute for 5 minutes. Add the red pepper and garlic and continue to cook for another 3 to 4 minutes until the onion is opaque and tender. Add the shrimp, cooked quinoa and pumpkin seeds. Saute until heated throughout.
Number of Servings: 2
Recipe submitted by SparkPeople user SANHOD.
If 3 steps below are done simultaneously, cooking time can be reduced from 1/2 hour down to approx 20 mins.
Place the quinoa and water in a medium saucepan and bring to a boil. Cover and reduce the heat to low and cook for 10 minutes. Turn the heat off and leave the saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with fork. Set aside.
Optional Cheese Sauce: In a medium saucepan over mediumj-low heat, whisk together the cream, Worcestershire sauce and wine. Slowly heat for 4 minutes. Add the parmesan cheese, basil and thyme. Continue to simmer on low for an additional 3 minutes.
Heat the oil in a large skillet over medium heat. Add the onion and saute for 5 minutes. Add the red pepper and garlic and continue to cook for another 3 to 4 minutes until the onion is opaque and tender. Add the shrimp, cooked quinoa and pumpkin seeds. Saute until heated throughout.
Number of Servings: 2
Recipe submitted by SparkPeople user SANHOD.
Nutritional Info Amount Per Serving
- Calories: 847.7
- Total Fat: 34.2 g
- Cholesterol: 291.3 mg
- Sodium: 1,046.4 mg
- Total Carbs: 60.0 g
- Dietary Fiber: 5.4 g
- Protein: 66.3 g
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