garlic shrimp and quinoa in a cast iron pan

Garlic Shrimp and Quinoa – a simple, healthy and gluten-free dinner ready in 35 minutes. Only 260 calories per serving

Prep Time:  10 mins          Cook Time: 25 mins         Total Time: 35 mins

Course: Main Dish

For the quinoa:
  • ½ tablespoon extra virgin olive oil
  • ½ onion finely chopped
  • 1 clove garlic minced
  • ½ teaspoon red chili flakes
  • 1 cup (190 grams) uncooked quinoa
  • salt and pepper
  • 2 cups (500 ml) low-sodium vegetable/chicken stock(Depending on your preference)
  • 2 tablespoons fresh parsley finely chopped
For the shrimp:
  • ½ tablespoon extra virgin olive oil
  • ½ lb (225 grams) raw tail-on shrimp peeled and deveined
  • 1 clove garlic finely chopped
  • ¼ teaspoon chili flakes
  • salt and pepper
You will also need:
  • fresh parsley finely chopped
  • juice of half lemon
  1. In a fine-meshed strainer, rinse the quinoa under cold running water.
  2. Heat the olive oil in a large pot over a medium heat.
  3. Add the onion, garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.
  4. Add the quinoa and ½ teaspoon of chili flakes. Sprinkle with salt and peppe
  5. Sautee for 1 minute, then add the broth.
  6. Bring to a boil uncovered. When it starts to boil, reduce the heat to the lowest setting, cover, and simmer for 20 minutes, or until the water is absorbed, and the quinoa is cooked and tender. Remove from heat, add the parsley, and mix well
  1. While quinoa is cooking, cook the shrimp. Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. When the pan is hot, add the shrimp and sprinkle with ¼ teaspoon of chili powder. Season with salt and pepper, and sautee until no longer translucent.
  2. Add the garlic and cook until fragrant.
  3. Mix the quinoa and shrimp together, drizzle with lemon juice, and sprinkle with fresh chopped parsley.     Serve the spicy garlic shrimp and quinoa immediately, while still hot.

Store: Refrigerate in an airtight container for up to 3 days.

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