Why is it important to rinse quinoa before cooking it in this recipe?

Rinsing quinoa is essential because it removes the natural bitter coating called saponin. Place dry quinoa in a fine mesh sieve and rinse under cold water until the water runs clear. This step ensures the finished dish tastes clean and not soapy.

What kind of broth should I use for the quinoa so the dish does not become too salty?

Low sodium vegetable or chicken stock is strongly recommended. Because the quinoa absorbs all the liquid, using regular broth combined with the salt from the seasoning and cheese can make the dish overly salty. Low sodium broth gives you better control over the final salt level.

How do I keep the shrimp from becoming tough and overcooked?

Cook the shrimp for only 2 to 3 minutes per side over medium heat until they are pink and firm. Remove them from the skillet immediately after cooking and keep them warm on a plate tented with foil. Avoid cooking them longer, as they will become rubbery.

Can I use frozen shrimp directly or does it need to be thawed first?

Frozen shrimp must be completely thawed before cooking. The best method is to thaw it overnight in the refrigerator. For a quicker option, place the shrimp in a zip-top bag and submerge it in cold water for 20 to 30 minutes. Pat the shrimp dry before adding it to the skillet.

Garlic Butter Shrimp With Quinoa: A One Pan Dinner Ready In 40 Minutes

Name: Garlic Butter Shrimp with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Shrimp 1 tablespoon unsalted butter 1 pound raw shrimp, thawed if frozen and deveined, tails off 3 cloves garlic, minced; 0.5 teaspoon smoked paprik; 0.5 teaspoon chili powde; 0.25 teaspoon sal; 0.25 teaspoon ground black pepper 1 tablespoon fresh lemon juice For the quinoa 1 cup uncooked quinoa, rinsed wel; 1.5 cups low sodium vegetable stock or chicken stock 2 teaspoons fresh lemon juic; 0.25 cup fresh parsley, chopped grated parmesan cheese

Ingredients

Scale

Shrimp
1 tablespoon unsalted butter
1 pound raw shrimp, thawed if frozen and deveined, tails off
3 cloves garlic, minced
0.5 teaspoon smoked paprika
0.5 teaspoon chili powder
0.25 teaspoon salt
0.25 teaspoon ground black pepper
1 tablespoon fresh lemon juice

For the quinoa
1 cup uncooked quinoa, rinsed well
1.5 cups low sodium vegetable stock or chicken stock
2 teaspoons fresh lemon juice
0.25 cup fresh parsley, chopped
grated parmesan cheese

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Instructions

1-In a skillet over medium heat, melt: In a skillet over medium heat, melt the butter and add the shrimp followed by the garlic.
2-Season with smoked paprika, chili powder, salt: Season with smoked paprika, chili powder, salt and pepper. Mix everything so the shrimp is coated in the seasonings, add the tablespoon of lemon juice. Cook the shrimp for 2-3 minutes per side or until it’s pink. Then remove onto a plate and set aside (keep warm). Be careful not to overcook the shrimp.
3-To the same skillet (there will be: To the same skillet (there will be some sauce from the shrimp), add the quinoa, two teaspoons of lemon juice and stock.
4-Bring to a boil, then lower the: Bring to a boil, then lower the heat to the lowest setting possible, cover with a lid, and simmer for 15 minutes.
5-Remove the pan from the heat, and: Remove the pan from the heat, and let it sit for 5 minutes without peeking! Uncover, and fluff with a fork. Mix in the fresh parsley, and return the shrimp back to the pan. If needed warm the shrimp back up in the microwave for 30 seconds first. Sprinkle with parmesan before serving.

Last Step:

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Prep Time: 10 min
Cook Time: 30 min
Method: stovetop

Nutrition

Calories: 291
Sugar: 1g
Sodium: 290mg
Fat: 6g
Saturated Fat: 2g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 190mg