Quinoa Rice, Oh How Nice

Prep

5 min

Cook

50 min

Vote

1/24/14

So this week has been kind of blah. I think is has to do with the fact it’s 2degrees out, burrrrr! So I have lacked motivation to go anywhere, let alone the grocery store. Yesterday though for whatever reason I had a craving for quinoa. If you haven’t tried it yet then you are seriously missing out because it is so freakin’ yummy. This recipe was inspired by one of my favorite cooking blogs, Food 52. I just made it up as I went along but it turned out great so I wanted to share it. Enjoy!

 

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Quinoa Rice

  • 2 cups Quinoa Rice blend (I just used what they had at the store. which happened to be a long grain rice and quinoa blend)
  • 3 1/2 cup water
  • 1 tsp olive oil
  • 1 cup fresh basil, chopped
  • 1 1/2 tbsp Dijon mustard
  • 1 cloves garlic, smashed
  • 2 cups frozen peas
  • salt and pepper (to taste)

Garlic Roasted Shrimp

  • 1/2 lb shrimp
  • 1 tbsp olive oil
  • 1 tsp garlic salt
  • pepper (to taste)

 

Directions

Quinoa Rice

  1. Cook quinoa according to directions on the box. I used my wonderful rice cooker from Pampered Chef, but the good old fashion way works just fine too.

  2. While the rice is cooking, whisk olive oil, basil, Dijon mustard, garlic, salt and pepper together.

  3. Once rice has cooked to perfection fluff it up with a fork and mix in the dressing. Let cool for 3-5mins before adding in frozen peas. Garnish with some leftover basil and enjoy!

 

Garlic Roasted Shrimp

  1. Preheat the oven to broil on high. Toast all ingredients in a bowl with the shrimp. Put on a baking tray and roast for 6mins on each side. Make sure to keep your eye on them so the don’t burn or over cook.
  2. Take some quinoa and top with roasted shrimp! Quick and easy!

 

I also sautéed some zucchini in garlic and olive oil for extra serving of veggies!

The quinoa is also good cold so it makes for a great next day lunch!

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