GARLIC BUTTER SHRIMP WITH VEGETABLE QUINOA

 

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Ingredients

  • 1 cup quinoa
  • 2 cups chicken stock
  • 1/2 cup pitted kalamata olives, sliced
  • 1/2 cup tomato, diced
  • 1/2 cup red onion, diced
  • 1/2 cup artichoke hearts, drained and sliced
  • 1 clove garlic, minced
  • 1-2 Tbls. butter
  • 1 cup shrimp, cleaned and deveined
  • pepper to taste (you won't need salt thanks to the olives)

Directions

  • Bring stock to a boil
  • Add quinoa and reduce to a simmer, cook 15 to 20 minutes or until liquid is absorbed
  • Remove from heat, fold in olives, tomato, and artichoke hearts
  • Cover and set aside
  • In a saute pan, melt butter
  • Add onion and cook until tender
  • Add garlic and cook 1 minute
  • Add shrimp and cook until pink, 3- 5 minutes
  • Fold shrimp into quinoa mixture and serve hot

Notes

Inspired by a quinoa side dish recipe by Tyler Florence, I threw this together for dinner last night. It was delish!

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