Each week I try to make quinoa the star of, at least, one meal. Some of the supporting cast is usually the same; red and yellow peppers, green onions, stewed tomatoes because they compliment it so well. This week I came up with this.
Quinoa with Shrimp and Spinach
1 Cup Quinoa
2 Cups or 1 can low sodium chicken broth
1 Can Italian flavored stewed tomatoes
1 t. crushed garlic
2 Cups fresh baby spinach
1 T olive oil
Everyday seasoning to taste
12 medium sized shrimp (I use frozen)
2 small red or yellow peppers, diced
1 small cucumber
1 Cup diced mango
2 T green onions, diced
Rinse and drain quinoa and cook with broth according to package directions. After cooked for about 15 minutes add stewed tomatoes and crushed garlic. On top of the quinoa mixture lay the spinach, peppers and shrimp. Then cover and let shrimp heat through and spinach wilt. After a few minutes drizzle with olive oil and season. Mix together. Once the mixture is heated through add cucumber, mango and green onions. Toss and serve. Excellent as left overs served cold.
|A bed of baby lettuce and shrimp over cooked quinoa and tomato.|