Shrimp and vegetable boil with quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup quinoa, dry measured2 cups water1 tsp olive oil4 small carrots, minced3 small stalks celery, minced3 large scallions minced1/2 yellow pepper, small diced (can use any color pepper, yellow and red just happen to be sweeter)1 cup frozen corn kernels2 cups vegetable broth1 lb frozen med shrimp, raw1 tsp garlic powder1/2 TBSP ground tumeric1 tsp old bay seasoningground chipotle pepper to taste
Rinse quinoa in cold water to remove outer coating (I use a small strainer to do this). Add rinsed quinoa to 2 cups boiling water and cook for about 10-12 minutes, or until liquid is absorbed.
In saute pan, cook veggies over med-high heat, in 1 tsp olive oil. If the pan becomes a little dry add a bit of water to it until veggies soften a bit (about 5 minutes), Add garlic, old bay, and tumeric, along with the 2 cups veggies broth: bring to a boil, and add shrimp. Cook until shrimp are pink: remove from heat. Add in cooked quinoa and mix together. Sprinkle top with ground chipotle pepper, if desired (may use cayenne, or even smoked paprika as well).
Serves 4.
Serving Size: 1/4 of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user HONEYBEEZ.
In saute pan, cook veggies over med-high heat, in 1 tsp olive oil. If the pan becomes a little dry add a bit of water to it until veggies soften a bit (about 5 minutes), Add garlic, old bay, and tumeric, along with the 2 cups veggies broth: bring to a boil, and add shrimp. Cook until shrimp are pink: remove from heat. Add in cooked quinoa and mix together. Sprinkle top with ground chipotle pepper, if desired (may use cayenne, or even smoked paprika as well).
Serves 4.
Serving Size: 1/4 of recipe
Number of Servings: 4
Recipe submitted by SparkPeople user HONEYBEEZ.
Nutritional Info Amount Per Serving
- Calories: 391.6
- Total Fat: 6.5 g
- Cholesterol: 173.0 mg
- Sodium: 487.6 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 7.2 g
- Protein: 31.8 g
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