The Recipes

Shrimp with Spanish Quinoa

Quinoa is one of those magnificent pantry staples that is quick-cooking, remarkably healthy for you, and can be used in multiple ways.  Craving a burger?  Make a quinoa and bean burger patty from your pantry staples.  Want a healthy but filling salad?  Add in a serving of quinoa.  

In this preparation, we're going to use some typical Spanish ingredients - capers and red peppers.  Ready for week three of becoming a OneIfByFoodie?  Let's get started!

Shrimp with Spanish Quinoa


- 4-5 large shrimp, peeled and deveined
- 1/4 c. quinoa, cooked to package instructions
- 1/4 onion, diced
- 1/4 red pepper, diced
- 1 garlic clove, minced
- 1 T. capers, roughly chopped
- splash of wine or stock
- 1/2 lemon, zested and juiced
- handful of parsley, chopped
- salt
- pepper
- olive oil

Get started with the sauce.  Heat 1 T. of olive oil in a small pan.  Add the onion and pepper, season with salt, and let them soften for 7-8 minutes.  You want the onions translucent and the pepper very soft.  Add the garlic, stir for a minute, then add the wine or stock and capers.  Season with salt and pepper and let the mixture simmer over low heat.

Start the quinoa cooking.  Generally, it should cook very quickly; just about 4-5 minutes.

In another pan, heat another T. of oil.  Season the shrimp with salt and pepper.  Add them to the pan.  Cook for 2-3 minutes on the first side, just until the shrimp turn pink and start to curl.  Cook for another 1-2 minutes on the second side.

Mix the quinoa with the pepper mixture, parsley, lemon zest, and 1/2 of the lemon juice.  Plate the quinoa.  Top with the shrimp and finish with the rest of the lemon juice squeezed over the shrimp.