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Vegetable quinoa and garlic shrimp
Ingredients
Garlic shrimp:
- 2 teaspoons olive oil extra virgin
- 2 teaspoons garlic crushed
- 1 teaspoon paprika smoked
- 1/2 teaspoon salt sea salt
- 650 grams cooked shrimp certified sustainable, defrosted
- 1 teaspoon chilli flakes optional and to taste
Vegetable quinoa:
- 2 teaspoons olive oil extra virgin
- 2 teaspoons garlic crushed
- 2 onions medium, finely chopped
- 1 pepper bell pepper, small pieces
- 2 tomatoes fresh, small pieces
- 1 tablespoon coriander powder ground from whole coriander seeds
- 1-1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt sea salt
- 1 zucchini washed, ends trimmed, cut into small pieces
- 2 cups kidney beans cooked, unsalted, drained
- 2 cups vegetable stock no added salt
- 1 cup quinoa washed thoroughly, drained
- 1/2 lemon fresh to add to cooked dish
Directions
Garlic shrimp:
- In a large skillet, start by frying the garlic in olive oil until lightly golden.
- Add the salt and smoked paprika and follow with cooked defrosted shrimp. We're merely warming these through and allowing the spice mixture to stick to the shrimp. Remove the shrimp and set aside.
- If you fancy some heat, sprinkle chilli flakes on top.
Vegetable quinoa:
- In the same skillet, fry the garlic and onions in olive oil.
- Throw in the peppers before going in with the tomatoes. Cook until soft.
- Add the spices and salt. I like to use whole coriander seeds and grind them because the flavour is incredible.
- Stir in the zucchini followed by the kidney beans.
- Pour in the vegetable stock and quinoa. Bring to boil, cover and simmer on low/medium heat for ten minutes - until the quinoa is cooked and fluffy.
- Finish with lemon juice and serve with shrimp.
Notes:
- Don't forget to thaw the shrimp the night before in your refrigerator
- Thoroughly wash the quinoa, so it's not bitter
- Use unsalted stock instead of water to bring flavour to the dish
- Cut the vegetables into mouth-friendly pieces, so you enjoy them in every bite!
- Our family is used to eating less salt. You could add more salt or increase the amount of lemon and add chilli flakes instead.
- If using canned beans, opt for the unsalted variety.
- Be careful not to "cook" the shrimp. They only need to be warmed through with the spices.
Recipe from: https://shahzadidevje.com/wprm_print/9396
