HEALTHY ONE-SKILLET SHRIMP AND QUINOA
This one skillet dinner is reminiscent of paella. It is the perfect easy and healthy dinner for a summer evening.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the tomatoes, scallion greens, lemon juice and a pinch of salt in a medium bowl and toss to coat.
- Add the oil to a large skillet and heat over medium-high heat. Add the tomato paste, Cajun seasoning, scallion whites, celery and garlic. Cook, stirring frequently, until the paste turns brick red and the scallions and celery just begin to soften, about 4 minutes. Add the quinoa and stir to coat in the tomato paste mixture. Pour in 2 cups water and sprinkle with 1/2 teaspoon salt and several grinds of pepper. Bring to a high simmer and cook until most of the liquid has evaporated and the quinoa is tender, 12 to 15 minutes.
- Adjust the heat to medium-low, add the shrimp, sprinkle with salt and pepper, cover and cook until the shrimp is firm and cooked through, about 5 minutes. Remove from the heat and scatter with the cherry tomato salad.
Nutrition Facts : Calories 460, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 180 milligrams, Sodium 1160 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 33 grams, Sugar 6 grams
SHRIMP AND QUINOA
Steps:
- In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
- Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
- In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.
Nutrition Facts : Calories 457.5 calories, Carbohydrate 43.6 g, Cholesterol 172.5 mg, Fat 18.3 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 2.6 g, Sodium 179 mg, Sugar 8.6 g
SHRIMP QUINOA
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
- Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 44.7 g, Cholesterol 172.6 mg, Fat 10.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 207.1 mg, Sugar 10 g
QUINOA BOWL WITH SHRIMP AND VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 2 cups water with the quinoa, garlic and a pinch each of salt and pepper in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat, cover and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork. Let cool slightly, about 10 minutes.
- Meanwhile, stir the sugar and vinegar in a medium bowl until dissolved. Whisk in the olive oil and season with salt and pepper. Transfer half the dressing to another medium bowl. Add the zucchini, both peas and the light green parts of the scallions to one bowl; toss. Add the shrimp to the other bowl and toss.
- Divide the quinoa among bowls and top with the vegetable mixture and shrimp. Sprinkle with the scallion greens and basil.
Nutrition Facts : Calories 490, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 214 milligrams, Sodium 377 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 35 grams, Sugar 7 grams
SHRIMP AND MUSHROOM QUINOA RISOTTO
Categories Milk/Cream Mushroom Parmesan Quinoa Clam Shrimp White Wine Gourmet
Yield Makes 8 main-course servings
Number Of Ingredients 28
Steps:
- Make clam broth:
- Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes. Pour through a fine-mesh sieve, then discard solids. Transfer broth to a 3-quart heavy saucepan and cover.
- Prepare quinoa:
- Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. Return quinoa to bowl.
- Pat shrimp dry and sprinkle with teaspoon salt.
- Heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes. Pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds.
- Add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. (Do not clean pot.)
- Heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (If mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) Add mushrooms with liquid to shrimp. (Do not clean pot.)
- Heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes. Add quinoa and aj amarillo and cook, stirring, 5 minutes. Add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.
- Meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer.
- Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (There will be some broth left over.)
- Stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes. Remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. Serve sprinkled with remaining tablespoon basil.
SKINNY THAI SHRIMP AND QUINOA CURRY
340 total calories• 88% less sat fat than the original recipe. This quinoa may have shrimp, but it's not shrimpy. Get ready to fill up on this whole grain goodness.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.
- In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.
- Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.
Nutrition Facts : Calories 340, Carbohydrate 39 g, Cholesterol 170 mg, Fat 1/2, Fiber 5 g, Protein 31 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g
QUINOA AND SHRIMP WITH FRESH CORN AND CHERRY TOMATOES
I did it ....I jumped on the quinoa bandwagon!! I was so inspired by a recipe I had seen on Food Blogga and I used this recipe as a way to introduce myself to the quinoa (KEEN-wa). Quinoa has a nutty flavor and is a really nice light and fluffy alternative to long grain rice. It's considered a "superfood", high in protein, gluten free, and it cooks rather quickly. I'm sure it has many other superpowers but what really matters is that this simple recipe is super delicious!!!
Provided by Everything Tasty Ki
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Cook quinoa according to the package. The quinoa will be done when it turns partially white and the spiral-like germ of the grain is visible. Flake with a fork.
- 2. In a small bowl, whisk 2 teaspoons olive oil, lemon juice, salt, and cayenne pepper. Set aside.
- 3. In a large skillet over medium-high heat, add remaining 1 tablespoon olive oil. Add onions and saute 2-3 minutes, just until wilted. Add shrimp and saute until they turn bright red and are lightly browned on the edges. Add the corn and tomatoes, and heat through for 2-3 minutes, just until the tomatoes begin to wrinkle.
- 4. Add cooked quinoa directly into the skillet and toss with the shrimp mixture. Add the basil and the olive oil and lemon juice mixture. Toss gently. Serve hot or at room temperature.
Nutrition Facts : Calories 212.5, Fat 8.1, SaturatedFat 1.1, Cholesterol 70.6, Sodium 466.6, Carbohydrate 24.2, Fiber 3, Sugar 3.4, Protein 12.2
SHRIMP, SAUSAGE AND QUINOA JAMBALAYA
Make and share this Shrimp, Sausage and Quinoa Jambalaya recipe from Food.com.
Provided by rickoholic83
Categories Pork
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine 4 cups chicken broth and quinoa in a medium saucepan.
- Bring to a boil, reduce heat to low, cover and cook 15 minutes.
- Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
- Saute about 10 minutes or until vegetables are tender.
- Add remaining broth and V-8 juice; bring to a simmer.
- Add shrimp and simmer 5 minutes or until done.
- Add peas, tomatoes and cooked quinoa and toss.
Nutrition Facts : Calories 356.5, Fat 11.1, SaturatedFat 2.7, Cholesterol 106, Sodium 574.2, Carbohydrate 40.5, Fiber 4.3, Sugar 3.6, Protein 25.2
SPICY COCONUT SHRIMP WITH QUINOA
Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.
Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
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