Quinoa with Grilled Shrimp

April 19, 2010

Quinoa is an ancient grain and as close to a perfect food as one can get because it has all the necessary nutrients. For thousands of years it has been part of the Andean diet.

This super grain is receiving revived interest worldwide and its relevance cannot be overstated; it is a perfect grain, having all nine amino acids, and it is gluten free. It is a protein rich grain that can take the place of meat and can be adapted in cooking in many ways from serving it simply as a side or main dish.

Quinoa is available in grocery and health food stores.

Quinoa with Grilled Shrimp

Serves 4

1 cup quinoa, well rinsed
2 cups water
3 tablespoons olive oil
1 small red onion diced
1 clove garlic, minced
2 Tablespoons capers in brine, drained and chopped
4 tablespoons pureed sun dried tomatoes
Salt to taste
Grinding black pepper
16 large shrimp, peeled and de-veined

Place the quinoa in a one quart sauce pan, cover with the water and bring to a boil. Lower the heat to simmer, cover the pot and cook until all the water is absorbed, about 10-12 minutes. Transfer the mixture to a bowl. Set aside.

In a medium size sauté pan heat the olive oil over medium heat and add the onion; cook until it softens then add the garlic and capers and cook a couple of minutes. Stir in the tomatoes and return the quinoa to the pan; stir over medium heat until well blended. Season with salt and pepper and keep warm.

Meanwhile toss the shrimp in a bowl with the juice of one lemon, 1 teaspoon olive oil and salt and pepper to taste. Skewer the shrimp.

Fire up the grill and when it is hot add the shrimp and grill them not more than 2 minutes on each side.

Variation: brush the shrimp with your favorite barbeque sauce.

When ready to serve, remove the shrimp from the skewers and serve with quinoa and fresh peas.

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