Garlic-Herb Shrimp & Quinoa

Enjoy Susan’s quick and delicious shrimp recipe any time of year.

Garlic-Herb Shrimp over Quinoa

1 1/2 cups water
1 cup quinoa (any color), rinsed
3 Tbsp. olive oil
1 lb. fresh or frozen, de-veined uncooked shrimp (rinse frozen to thaw)
2 cloves garlic, peeled and chopped
1/4 cup chopped fresh cilantro (or basil)
1/2 each red, green and yellow bell pepper, sliced
1/4 tsp. sea salt
1 Tbsp. olive oil for drizzling
1 avocado (optional)

1.  Bring water to a boil in a small pan. Add quinoa, reduce heat to low and simmer covered for 15 minutes.
2. While quinoa cooks, toss shrimp with 2 Tbsp. olive oil, garlic, and cilantro in a bowl.
3. Heat remaining 1 Tbsp. oil in a grill pan over medium heat. Add bell peppers and a pinch of salt.  Let cook for 4-5 minutes, until tender but still crunchy.
4. Transfer peppers to a bowl or plate and return pan to the heat. Add shrimp, a pinch of salt, and cook over medium-high heat for 2-3 minutes, turning to cook on both sides and until slightly browned and no longer translucent.
5. Spoon quinoa onto serving plate. Top with peppers and about 8 shrimp per person (5-6 for jumbo shrimp).
6. Add several avocado slices to the plate. Drizzle quinoa and shrimp with olive and a sprinkle of remaining salt.

Serve immediately and enjoy.

About Susan Greeley
Helping others achieve optimal health through good nutrition and lifestyle, Susan Greeley promotes wellness through diets rich in healthy, wholesome foods. She counsels clients in her own private nutrition practice and works as the staff nutritionist for a YMCA.

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