With a new house comes a new commute. While I love our new space, I do not love the traffic. So, I’ve decided to take public transportation and walk home when possible. It’s a 4 mile trek, and I won’t be able to do it all the time, but it has been refreshing when I am able to do it!
This also means I have less time at home to make dinner, and this turned out to be a quick and simple meal to whip together. Again, thanks to The Beginner Cookbook for the inspiration for the full meal. I served these shrimp with the garlic parmesan roasted carrots I last posted. A quick and simple post for a fast weeknight healthy plate.
- 3/4 pound of raw shrimp
- 1 cup quinoa
- 1 1/4 cup of chicken stock
- Fresh ground pepper
- 1 clove garlic – minced
- A Pinch of crushed red pepper
Steps and Notes:
- Bring the stock to a boil.
- Add ground pepper and the quinoa, reduce to low, and cook until tender.
- This takes about 20 minutes
- Peel the shrimp and then wash.
- Soak the shrimp in stock, garlic, crushed red pepper, salt and fresh ground pepper for 10 minutes.
- Saute the shrimp for 5 minutes – until pink
- Combine the quinoa and shrimp in a bowl and mix well
- Pour the juice over the quinoa/shrimp mixture then squeeze the 1/2 lemon on top to finish
Thoughts for Next Time:
- Find a way to hold the dish together – perhaps a lettuce cup or pita
- Up the spice by adding sriracha
- Use asian flavors like sesame oil, ginger, and sesame