Shrimp and vegetable boil with quinoa

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Shrimp and vegetable boil with quinoa calories by ingredient
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Number of Servings: 4


    1 cup quinoa, dry measured
    2 cups water
    1 tsp olive oil
    4 small carrots, minced
    3 small stalks celery, minced
    3 large scallions minced
    1/2 yellow pepper, small diced (can use any color pepper, yellow and red just happen to be sweeter)
    1 cup frozen corn kernels
    2 cups vegetable broth
    1 lb frozen med shrimp, raw
    1 tsp garlic powder
    1/2 TBSP ground tumeric
    1 tsp old bay seasoning
    ground 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.

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