- 1 cup of quinoa
- 2 cups of vegetable stock
- ½ teaspoon of chili powder
- 1 clove of garlic, mince
- ½ onion, finely chop it
- ½ tablespoon of extra virgin oil
- 2 tablespoons of fresh parsley, finely chop them
- Pepper and salt to taste
- ½ lb of raw shrimp with tail on
- ¼ teaspoon of chili powder
- 1 clove of garlic, chop
- ½ tablespoon of extra virgin olive oil
- Pepper and salt
- Half lemon, take the juice only
- Finely chopped of fresh parsley
1Take a fine meshed strainer and wash the quinoa in it. Make sure to wash under running and cold water. When you are done, set it aside. Then, take a large pot and heat the olive oil over medium heat. When the oil is hot enough, add the garlic and onion. Stir them occasionally and keep cooking until everything is soft enough and turning a little brown.
2Add the chili powder and quinoa, and stir. Add some salt and pepper to taste and stir until it mixes well. Sautee the mix for a minute or until it is warm enough. Add the vegetable broth in it and bring it to boil without covering the pan. When it is boiling, turn the heat to the lowest level and cover the pan. Simmer the mix for another 20 minutes or until the quinoa is soft and cooked and the stock is absorbed. Remove the pan from the heat and the parsley on it. Stir to mix it well.
3While you are cooking the quinoa, you can cook the shrimp at the same time. Take a large skillet and heat the olive oil over a medium high heat. When the oil is hot enough, add the shrimp into the skillet. Stir the shrimp a little and sprinkle the chili powder over the shrimp. Stir again until it is well mixed. Season the shrimp with pepper and salt, and sauté until the shrimps change color or they aren’t translucent anymore. Toss the garlic and cook until it releases fragrance.
4When the shrimps start to release fragrance, add the cooked quinoa in it. Stir them until everything is well mixed. When it is mixed, add the some lemon juice drizzle and sprinkle the mixture with finely chopped parsley. The shrimp is ready to serve. It is recommended to serve it while it is hot.
- Never miss to rinse the quinoa first to remove its bitter coating.
- Bob’s Red Mill is the best store bought quinoa to use. It has the best texture and it has consistency even during and after cooking process.