Make ahead for a quick and healthy dinner that's ready in minutes.
Mediterranean Quinoa with Shrimp
-
Prep:
30 min. -
Cook:
30 min. -
Serves:
6
Recipes
Recipe tags: chicken base, moderate difficulty, main, seafood, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | water |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 cup | uncooked quinoa, rinsed and drained |
| 1 Tbsp | extra-virgin olive oil |
| 1 | small yellow onion, chopped (about ½ cup) |
| 1 large clove | garlic, finely chopped |
| 1 | green, orange or yellow bell pepper, coarsely chopped |
| ¼ cup | dry white wine |
| 2 cans | (14.5-ounce) diced tomatoes with basil, oregano and garlic, undrained |
| 1 lb | uncooked shrimp (31/40 count), thawed, peeled, deveined, tails on |
| 1 pkg | (8-ounce) fat-free feta cheese |
| chopped fresh parsley leaves |
Directions
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1
In large saucepan, add water, whisk in Chicken Base and bring to a boil.
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2
Reduce heat to low, stir in quinoa. Cover and simmer until done, about 12-15 minutes. Stirring occasionally; set aside and keep warm.
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3
In a large skillet, heat oil over medium heat. Add onion, garlic and bell pepper; cook 3-4 minutes stirring occasionally, until tender. Stir in wine; cook 1 minute.
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4
Add tomatoes to skillet, stir to combine, simmer 5 minutes. Season to taste with salt and pepper.
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5
Add shrimp to skillet, stir. Cover, cook until shrimp are done, about 3-4 minutes.
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6
Place ½ cup quinoa on each serving plate. Top with 1 cup tomato-shrimp mixture; generously sprinkle with feta cheese crumbles and parsley.
Scallops make a wonderful substitution for the shrimp.