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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 cups
Yield:
4 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupquinoa1 ¼cupswater1tablespoonolive oil, divided1mediumshallot, minced (about 1/4 cup)1 ½cupssliced cremini or button mushrooms (3 oz.)2largegarlic cloves, minced (about 1 Tbsp.)¼teaspooncrushed red pepper6ouncespeeled and deveined raw shrimp, chopped (3/4 cup)¾cuplow-sodium chicken broth or vegetable broth, divided¼cupchopped fresh Italian parsley¼teaspoonsalt¼teaspoonground pepper¼cupgrated Parmesan cheese1lemon, cut into wedges
Cook Mode(Keep screen awake)
Ingredients
¾cupquinoa
1 ¼cupswater
1tablespoonolive oil, divided
1mediumshallot, minced (about 1/4 cup)
1 ½cupssliced cremini or button mushrooms (3 oz.)
2largegarlic cloves, minced (about 1 Tbsp.)
¼teaspooncrushed red pepper
6ouncespeeled and deveined raw shrimp, chopped (3/4 cup)
¾cuplow-sodium chicken broth or vegetable broth, divided
¼cupchopped fresh Italian parsley
¼teaspoonsalt
¼teaspoonground pepper
¼cupgrated Parmesan cheese
1lemon, cut into wedges
DirectionsCombine quinoa and water in a small saucepan; bring to a boil over medium-high heat (watch to ensure it does not boil over). Cover, reduce heat to low, and cook until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Set aside.Heat 2 tsp. oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring often, until fragrant, about 2 minutes. Add the remaining 1 tsp. oil and mushrooms; cook, stirring occasionally, until the mushrooms begin to turn golden, 2 to 3 minutes.Add garlic, crushed red pepper, and shrimp; cook, stirring, for 1 minute. Stir in 1/2 cup broth and cook, stirring and scraping up any browned bits, for 1 minute.Reduce heat to medium. Stir in the quinoa and the remaining 1/4 cup broth; cook, stirring, until the liquid has almost evaporated, about 2 minutes. Stir in parsley, salt, and pepper. Sprinkle with Parmesan. Serve immediately, with lemon wedges.TipsTo make ahead: Cook quinoa (Step 1) and refrigerate for up to 1 day.Originally appeared: Diabetic Living Magazine, Fall 2019
Directions
Combine quinoa and water in a small saucepan; bring to a boil over medium-high heat (watch to ensure it does not boil over). Cover, reduce heat to low, and cook until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Set aside.Heat 2 tsp. oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring often, until fragrant, about 2 minutes. Add the remaining 1 tsp. oil and mushrooms; cook, stirring occasionally, until the mushrooms begin to turn golden, 2 to 3 minutes.Add garlic, crushed red pepper, and shrimp; cook, stirring, for 1 minute. Stir in 1/2 cup broth and cook, stirring and scraping up any browned bits, for 1 minute.Reduce heat to medium. Stir in the quinoa and the remaining 1/4 cup broth; cook, stirring, until the liquid has almost evaporated, about 2 minutes. Stir in parsley, salt, and pepper. Sprinkle with Parmesan. Serve immediately, with lemon wedges.TipsTo make ahead: Cook quinoa (Step 1) and refrigerate for up to 1 day.
Combine quinoa and water in a small saucepan; bring to a boil over medium-high heat (watch to ensure it does not boil over). Cover, reduce heat to low, and cook until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Set aside.
Heat 2 tsp. oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring often, until fragrant, about 2 minutes. Add the remaining 1 tsp. oil and mushrooms; cook, stirring occasionally, until the mushrooms begin to turn golden, 2 to 3 minutes.
Add garlic, crushed red pepper, and shrimp; cook, stirring, for 1 minute. Stir in 1/2 cup broth and cook, stirring and scraping up any browned bits, for 1 minute.
Reduce heat to medium. Stir in the quinoa and the remaining 1/4 cup broth; cook, stirring, until the liquid has almost evaporated, about 2 minutes. Stir in parsley, salt, and pepper. Sprinkle with Parmesan. Serve immediately, with lemon wedges.
Tips
To make ahead: Cook quinoa (Step 1) and refrigerate for up to 1 day.
Originally appeared: Diabetic Living Magazine, Fall 2019
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Nutrition Facts(per serving)216Calories7gFat25gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
