xmlns:fb='http://www.facebook.com/2008/fbml' working4wellness: September 2011

Monday, September 12, 2011

Shrimp, Quinoa and Veggies


Hi friends-
Here is an example of a recipe where calories come pretty evenly
from complex carbs (quinoa), protein (shrimp) and healthy fats (olive oil)--
This recipe is packed with fiber, antioxidants and YUM!  I adapted it from allrecipes--
I'd say you couldn't add too many veggies- so have fun with it!


Shrimp and Quinoa

Prep Time: 15 Minutes (MAX!)
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 4
"This delicious shrimp, quinoa, and vegetable recipe can be eaten hot as a main dish or cold as a salad."
INGREDIENTS:
  • 1 1/2 cups water
  • 1 cup uncooked quinoa
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup sliced fresh mushrooms
  • 6 fresh asparagus spears, trimmed and chopped
  • 1/4 cup golden raisins (I used craisins)
  • **I added fresh or frozen spinach (at least 2 cups)
  • 1 tablespoon minced fresh ginger root (all I had was dried ginger)
  • salt and pepper to taste
  • 1# SHRIMP deveined  (shopping tip- you can buy a 2# bag of shrimp this way in seafood freezer section of HEB--so you can throw it STRAIGHT into pan!--allow a bit of extra time of course and allow for a little more fluid to drain off later)1 lime, juiced
  • 2 tablespoons olive oil (I probably used 1-1.5)
  • 1/2 cup chopped Italian flat leaf parsley

DIRECTIONS:
1. 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. 2. 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. Add the spinach and mix until wilted. 3. 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.