QUINOA AND SHRIMP MEDLEY
2 cups of water
1 cup of quinoa –
1 Tsp of Better than Bouillon (vegetable or seafood flavor base)
2 ounce grated Parmesan cheese
Directions for Quinoa:
Boil water with 1 Tsp of Better than Bouillon, add quinoa and cook according to package directions, approximately 15 minutes. Add the 2 ounce of Parmesan cheese and mix together.
Shrimp Medley Ingredients
3 tablespoons olive oil
1 cup chopped onion
3 cloves of garlic minced
1 pound of shrimp, peeled and deveined
2 teaspoon of lemon zest
pinch of red pepper flakes or to taste
1 can of artichoke hearts drained and roughly chopped
4 ounces of spinach
ground black pepper and salt to taste
4 lemon wedges to serve on individual plate
In a large frying pan heat olive oil over medium heat add garlic and onion. Cook until onions are translucent; add shrimp, lemon zest and a pinch of red pepper flakes. Sauté until shrimp are cooked through. Add the artichoke hearts and cook for a few more minutes. Turn heat off add spinach, season with salt and pepper and toss.
Place desired amount of quinoa on the bottom of each individual plate add shrimp medley on top and serve with a wedge of lemon. Enjoy!!