Time 25-36 minutes
620 calories per serving
*This recipe is for two peoples
Ingredientes:
½ cup quinoa
1 herb mix (1/8 ounce mint / 1/8 ounce parsley)
1 ounce baby spinach
1 yellow onion
1 clove garlic
10 ounces shrimp
¼ teaspoon ground coriander
¼ teasppon ground cumin
2 tablespoons tomato paste
1 can fire-roasted tomatoes
3 packets unsalted butter
2 tablespoons pine nuts
2 ounce crumbled feta cheese
olive oil
kosher salt
black pepper
Proccess:
- Cook quinoa. In a medium pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered, until step 5.
- Prepare ingredients. While quinoa cooks, rinse all produce Roughly chop mint and parsley leaves, discarding stems. Pat spinach dry with paper towel. Peel onion, halve, and thinly slice. Mince garlic. Pat shrimp dry with paper towel and season with ¼ teaspoon salt and pepper as desired.
- Simmer tomato sauce. Heat 1/2 tablespoon olive oil in a medium high-side pan over medium-high heat. When oil is shimmering, add onion and saute, stirring, until softened, about 5 minutes. Add coriander, cumin, tomato paste, and garlic. Cook until fragant, 1 minute. Add fire-roasted tomatoes and 1/3 cup water and simmer until slightly reduce, about 4 minutes more. Season with ¼ teaspoon salt and pepper as desired.
- Poach shrimp. Add shrimp to pan with tomato sauce, still over medium-high heat. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Remove pan from heat and set aside.
- Finish quinoa. To pot with cooked quinoa, still off heat, add butter, spinach, half of pine nuts, and half of herbs. Stir to combine and wilt spinach slightly, about 1 minute.
- Plate tomato-poached shrimp. Divide spinach quinoa between roomy serving bowls, then spoon over tomato-poached shrimp. Top with feta, remaining herbs, and remaining pine nuts.
