adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Shrimp over Quinoa with Spinach Scallion Pesto
0 Likes
Prep Time:
35 minutes
Total Time:
35 minutes
Toasted quinoa and spinach pesto with sautéed shrimp create a delicious and satisfying meal.
Ingredients:
  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 tablespoons toasted pine nuts
  • 5 green onions, cut into 2-inch pieces
  • 5 oz baby spinach (8 cups)
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon olive oil
  • 4 tablespoons lemon juice
  • 1 lb uncooked large shrimp, peeled, deveined, tail shells removed
  • 1 tablespoon Worcestershire sauce
Instructions:
  • Toast quinoa in a 2-quart saucepan over medium-high heat for 4 to 5 minutes, stirring constantly, until fragrant. If needed, rinse the quinoa in a strainer under running water. Return to the pan, add water, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes until all water is absorbed. Transfer to a large bowl to cool.
  • Combine pine nuts and green onions in a food processor; pulse until finely chopped. Add spinach and 2 tablespoons of cheese; pulse until blended. With the processor running, slowly add 1 tablespoon of olive oil and lemon juice. Transfer the mixture to the quinoa bowl and toss well to coat. Let it sit for a minute or two.
  • After cooking the quinoa, give the pan a quick wipe and set it over medium-high heat to warm up. Pour in 1 tablespoon of olive oil, followed by the shrimp. Cook until they turn pink on one side, about 1 to 2 minutes, flip them over, and continue cooking for another 2 minutes. Finally, stir in the Worcestershire sauce and cook for an additional minute.
  • Plate the quinoa, shrimp, and sauce evenly among 4 plates. Sprinkle with the remaining Parmesan cheese before serving.

Similar Recipes