Pepper Shrimp Qinoa
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Pepper Shrimp Qinoa calories by ingredient
Introduction
Total prepared volume (w/o sauce) is 6 cups -- 2 servings are very large - easily makes 3 servings, especially if served with vegetables and/or salad. Cheese sauce is heavy and accounts for 300 cals per serving (600 total) -- I will be making again except w/o the cheese sauce. I did not feel the cheese sause added any taste value. High sodium is due to the shrimp I used. May choose to replace shrimp with chicken or less salty protein. Total prepared volume (w/o sauce) is 6 cups -- 2 servings are very large - easily makes 3 servings, especially if served with vegetables and/or salad. Cheese sauce is heavy and accounts for 300 cals per serving (600 total) -- I will be making again except w/o the cheese sauce. I did not feel the cheese sause added any taste value. High sodium is due to the shrimp I used. May choose to replace shrimp with chicken or less salty protein.Number of Servings: 2
Ingredients
-
1/2 cup (125 ml) quinoa
1 cup (250 ml) water
1 cup (250) ml half & half cream (315 cals)
1/2 tsp (2 ml) Worcestershire sauce
1/2 cup (125 ml) white cooking wine (80 cals)
2 Tbsp (30 ml) fresh chopped sweet basil
2 Tbsp (30 ml) fresh chopped thyme
2/3 cup (160 ml) Parmesan cheese (211 cals)
1 Tbsp (15 ml) vegetable oil
1 cup (250 ml) white onion, filely chopped (1 med onion)
1 tsp (5 ml) fresh chopped garlic (2 cloves)
1 large red pepper, diced
1 lb (500 g) cooked shrimp, shelled and thawed
1/2 cup (125 ml) raw, unsalted pumpkin seeds
Directions
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.