Oh quinoa. You superfood you. So small, yet so versatile, healthy, and delicious wrapped into one. Cooking with you is so easy, so we shall become acquainted more often, starting with this recipe.
Asian Toasted Quinoa with Shrimp
12 ounces (3/4 lb.) shrimp
4 teaspoons reduced-sodium soy sauce, divided
4 tablespoons plus 2 teaspoons Extra Virgin Olive Oil, divided
1 1/2 cups quinoa, rinsed well
2 teaspoons minced garlic
3 cups water
1 teaspoon garlic salt
1 teaspoon ground ginger
1 medium onion, chopped
1/2 bunch asparagus, cut into 1″ pieces
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
3/4 cup thinly sliced scallions
1/4 teaspoon black pepper
1. Toss shrimp with 2 teaspoons soy sauce in a medium bowl. Set aside.
2. Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon extra virgin olive oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water, ground ginger, and garlic salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes.
3. Meanwhile, whisk 3 tablespoons EVOO, the remaining 2 teaspoons soy sauce, vinegar, and sesame oil in a large bowl. Add to the quinoa. Add scallions and toss to combine.
4. Heat a large skillet over medium-high. Add the remaining 2 teaspoons extra virgin olive oil and add asparagus and onions. Add black pepper, and cook for 4 minutes, or until onions are translucent. Add shrimp, and cook until shrimp turns pink. Gently stir the shrimp and vegetables into the quinoa.
Just like many of my recipes, it is very easy to switch up the vegetables to your taste. This dish would also taste wonderful with snowpeas, red bell peppers, or maybe even mushrooms. This can work great as a side dish, or as I had it, the main dish. The best part of all, if you are cooking for one (like myself, my bf is not a fan of quinoa), it tastes even better the next day when the flavors have melded together.
If this yummy recipe doesn’t have you reaching for the quinoa, then maybe this will help. I stumbled across this, and though a bit vulgar (I apologize to those with virgin eyes 😉 ), it gets across why Quinoa is just so freakin’ awesome! Enjoy!
adapted from EatingWell.com