Garlic Butter Shrimp with Vegetable Quinoa
CATEGORIES
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