Mediterranean Quinoa with Shrimp

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Make ahead for a quick and healthy dinner that's ready in minutes.

Recipe tags: chicken base, moderate difficulty, main, seafood, skillet

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

1

In large saucepan, add water, whisk in Chicken Base and bring to a boil.
2

Reduce heat to low, stir in quinoa. Cover and simmer until done, about 12-15 minutes. Stirring occasionally; set aside and keep warm.
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.
4

Add tomatoes to skillet, stir to combine, simmer 5 minutes. Season to taste with salt and pepper.
5

Add shrimp to skillet, stir. Cover, cook until shrimp are done, about 3-4 minutes.
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.

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