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Categories:
onion red pepper celery garlic lemon fresh basil red chili pepper tomatoes stock veggie white quinoa shrimp I olive oil salt pepper
Viewed: 11 - Published at: 7 years agoIngredients
- onion medium sized, cut into small dice
- red pepper or whatever colour you have on hand, diced
- 1 celery stalk thinly sliced
- 2 cloves garlic minced
- 1 lemon
- 1 tablespoon fresh basil
- 1 teaspoon red chili pepper flake, more or less, depending on your tastes
- 1 can diced tomatoes
- 1/2 cup stock veggie
- 1 cup white quinoa
- 454 grams shrimp I use 26/30 sized, thawed, deveined, peeled and cut in half
- olive oil
- salt
- pepper
Method
- Heat some oil in a frying pan (roughly a tablespoon should do it).
- Saute onion, red pepper and celery until softened.
- Add garlic, lemon zest, basil, red chili flake and give it a quick stir.
- Add lemon juice, veggie stock and canned tomatoes.
- Once simmering, add quinoa, stir, bring to a simmer and cover with a lid.
- Let simmer until quinoa is cooked, somewhere around 20 minutes. You want the final product to be a bit saucy so if it seems a bit thick, add a touch of broth to loosen it up.
- When quinoa is cooked, add the shrimp and stir until cooked through.
- Season with salt & pepper and serve.
