Mediterranean Quinoa with Shrimp

30 Min.
30 Min.
6
Ingredients
2
cups water
2 cups water
1
tablespoon Better Than Bouillon® Roasted Chicken Base
1 tablespoon Better Than Bouillon® Roasted Chicken Base
1
cup uncooked quinoa, rinsed and drained
1 cup uncooked quinoa, rinsed and drained
1
tablespoon extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1
small yellow onion, chopped (about ½ cup)
1 small yellow onion, chopped (about ½ cup)
1
large clove garlic, finely chopped
1 large clove garlic, finely chopped
1
green, orange or yellow bell pepper, coarsely chopped
1 green, orange or yellow bell pepper, coarsely chopped
¼
cup dry white wine
¼ cup dry white wine
2
(14.5-ounce) cans diced tomatoes with basil, oregano and garlic, undrained
2 (14.5-ounce) cans diced tomatoes with basil, oregano and garlic, undrained
1
pound uncooked shrimp (31/40 count), thawed, peeled, deveined, tails on
1 pound uncooked shrimp (31/40 count), thawed, peeled, deveined, tails on
1
(8-ounce) package fat-free feta cheese
1 (8-ounce) package fat-free feta cheese
chopped fresh parsley leaves
chopped fresh parsley leaves
Directions
  1. In large saucepan, add water, whisk in Chicken Base and bring to a boil.
  2. Reduce heat to low, stir in quinoa. Cover and simmer until done, about 12-15 minutes. Stirring occasionally; set aside and keep warm.
  3. In a large skillet, heat oil over medium heat. Add onion, garlic and bell pepper; cook 3-4 minutes stirring occasionally, until tender. Stir in wine; cook 1 minute.
  4. Add tomatoes to skillet, stir to combine, simmer 5 minutes. Season to taste with salt and pepper.
  5. Add shrimp to skillet, stir. Cover, cook until shrimp are done, about 3-4 minutes.
  6. Place ½ cup quinoa on each serving plate. Top with 1 cup tomato-shrimp mixture; generously sprinkle with feta cheese crumbles and parsley.
Scallops make a wonderful substitution for the shrimp.

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