A Recipe with Quinoa

Dave and I found this recipe at Food and Wine Magazine and we tried it for dinner tonight.
Quinoa is a seed and seems like a boring option for dinner; yet, this recipe adds a great flavor to it. Quinoa is known for its nutritional value. It is high in protein and considered a great antioxidant, it is also a source of magnesium for those that suffer from headaches and migraines; a great and nutritious ingredient that worth adding to your diet.

Photo from James Baigrie, Food & Wine, 2010.

Spice-Roasted Shrimp and Pistou with Quinoa
Time: 30-40 minutes | 4 servings
Level: Easy

To marinate the shrimp
1/2 pound medium shrimp, shelled and deveined
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon fennel seeds, chopped
1/4 teaspoon dried thyme
1/4 cup canola oil
Salt and freshly ground pepper

To make the Pistou
1/4 cup (packed) basil leaves
2 tablespoons flat-leaf parsley
1 tablespoon fresh rosemary leaves
1 1/2 teaspoons fresh thyme leaves
1 garlic clove, smashed
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/2 cups quinoa, rinsed  or cooked rice ready-to-serve
2 1/4 cups water

  1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
  2. Meanwhile, preheat the oven to 425°. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
  3. If you use quinoa, in a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
  4. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve

Cooking Tip: You can double the pistou sauce, it adds a great flavor to the shrimp. In case you don’t feel like using Quinoa, I encourage you to mix the marinated shrimp with rice (yellow is the best option for this dish)