Take a look at the picture of our dinner from last night. Each and every bite was fresh, light, full of flavor and great nutrition–it was so good, I can’t stop thinking about it! The only disappointment is the fact that there are no leftovers! Give it a try so you can see (taste) exactly what I am talking about! ENJOY!
Lemon and thyme quinoa with shrimp
- 1 c quinoa
- 1/4 t sea or kosher salt
- 1/8 t freshly ground pepper
- 1/4 t chipotle pepper flakes
- 1 t lemon zest
- 1/2 t dried thyme
- 1 3/4 c water
- 1/2 # shrimp, uncooked–this can be fresh or frozen
- 1 clove of garlic, minced
- 1/2 c chicken or veggie broth
- 1 red bell pepper, chopped
- 1 # asparagus, chopped
- 4 cloves of garlic, minced
- 1 c spinach
- 1 + T EVOO
- 1 T lemon juice
- splash of dry white wine
- 1 t dried chives or 1 T fresh chives
- 1 t dried parsley or 1 T fresh parsley
In a medium pot, add quinoa, salt, 1/4 t pepper, chipotle pepper flakes, 1/2 t dried or 1/2 T fresh thyme, 1/2 t dried or 1/2 T fresh chives, 1/2 t lemon zest and water, stir well. Bring to a boil, reduce heat to simmer for 15-20 minutes, stirring regularly. The quinoa is fully cooked when the grains are al dente.
In a medium sauce pan add 1/2 of the oil and 1/4 t chipotle pepper flakes and warm over medium-low heat. Add the bell pepper, asparagus, and the remainder of the chives and cook until the vegetables are al dente, about 5-6 minutes. Remove the veggies from the pan and set aside.
Add the rest of the oil and garlic and cook over medium-low heat for about a minute, do not brown, just soften the garlic. Add the shrimp, broth, lemon juice, lemon zest, 1/4 t black pepper, parsley, the rest of the thyme, and splash of wine and simmer for about 5 minutes. Add the cooked veggies and the spinach to the pan and cook for another 2-3 minutes stirring to wilt the spinach, warm the veggies, and coat them with the sauce. If your shrimp was frozen when you added it to the pan, make sure that they are fully cooked (opaque and pink), then strain the veggies and shrimp, removing them from the pan, until all that remains is the liquid. Set the veggies and shrimp aside. Turn up the heat to medium-high and boil the sauce for 2-3 minutes to concentrate the sauce. Taste the sauce and if needed, adjust the seasonings to best suit your palate–you will want a strong flavor since you add very little to the dish. Remove from heat.
Put a big scoop quinoa in a bowl for serving. Add a generous helping of the veg/shrimp mix and pour 2-3 T sauce over the top. Serve with a pinch of parsley and/or chives on top. Wash it down with a nice and light white wine, like a pinot grigio or sauvignon blanc!