Thursday, December 8, 2011

Stir Fry Vegetable Shrimp Quinoa


Quinoa:
1 cup quinoa
1 garlic clove, crushed
2 cups vegetable broth
extra virgin olive oil
Sea salt and black pepper to taste

Bring broth to a rolling boil, add quinoa and garlic. Drizzle two tablespoons of olive oil and stir to combine. Season with sea salt and black pepper and reduce heat to low. Put the lid on and simmer until all the liquid is absorbed and quinoa is cooked but still firm to bite (al dente) about 15 - 20 minutes. Turn heat off and leave lid on.

Content: 
2 garlic cloves, crushed
3 large carrots, sliced thinly
1 large white onion, peel and chopped
3 tablespoons fresh parsley, chopped (optional)
1 cup cherry tomatoes
1 bunch broccoli, cut into small pieces
3 tablespoons capers
1 lb medium shrimp, devein and peel
Extra virgin olive oil
Sea salt and black pepper

In a deep sided skillet on medium heat, add three tablespoons of olive oil. When hot, add carrots, onions, and garlic. Sauté until soft. Add tomatoes and shrimp, sautéing a further 4 minutes or until shrimp turns pink. Add Quinoa and stir well to combine. Add parsley and capers. Season with sea salt and black pepper. Drizzle extra olive oil on top and serve hot with a crispy salad of your choice.


3 comments:

Sugar said...

Lady, you are in a class all by yourself :) Keep up the excellent posts!!

Mia said...

Thank you!!

Jonathan Cole said...

My mother created your recipe yesterday for our lunch and it's very delicious! Now, this easy stir fry recipe is my favorite food. Thank you for sharing this to us.

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