quinoa with shrimp
medium sized onion, cut into small dice
red pepper (or whatever colour you have on hand), diced
1 celery stalk, thinly sliced
2 cloves garlic, minced
Juice & zest of 1 lemon
1 tbsp fresh basil
1 tsp red chili pepper flake (more or less, depending on your tastes)
1 large can diced tomatoes
1/2 cup veggie stock
1 cup white quinoa
1 454 gram bag of shrimp (I use 26/30 sized, thawed, deveined, peeled and cut in half)
salt & pepper
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.