Southwestern Shrimp Quinoa

Name: Southwestern Shrimp Quinoa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 2 tablespoons extra-virgin olive oil divided; � cup chopped onion; 2 cups uncooked quinoa rinsed; 4 cups chicken broth; 1 lb large shrimp deveined and peeled; 2 tablespoons Old El Paso Taco Seasoning; 1 can (10 oz) Old El Paso Enchilada Sauce; 1 can (15 oz) black beans drained and rinsed; � cup crumbled cotija cheese; sliced green onions diced avocados and cilantro for serving

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 3

Ingredients

2 tablespoons extra-virgin olive oil, divided� cup chopped onion2 cups uncooked quinoa, rinsed4 cups chicken broth1 lb large shrimp, deveined and peeled2 tablespoons Old El Paso Taco Seasoning1 can (10 oz) Old El Paso Enchilada Sauce1 can (15 oz) black beans, drained and rinsed� cup crumbled cotija cheesesliced green onions, diced avocados and cilantro, for serving

Directions

Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the onion and saut� until translucent. Add the quinoa and cook, stirring, for a couple of minutes to toast the quinoa. Add the chicken broth, bring to a boil, then reduce heat and cover. Cook for 15-20 minutes, or until all of the liquid has been incorporated. Remove from the heat and fluff.
Meanwhile, heat the remaining tablespoon of olive oil in a large saut� pan or cast iron pan. Toss the shrimp with the taco seasoning in a zip-top bag, then add to the hot oil. Cook until opaque, a minute or two on each side. Remove to a plate.
Add the quinoa to the same skillet the shrimp was cooked in. Pour in the enchilada sauce and black beans. Stir to combine. Top with the cooked shrimp, cotija, slice green onions, avocados and cilantro. Serve immediately.

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user JACKSMOM1114.

Servings Per Recipe: 3

Nutritional Info Amount Per Serving