Quinoa is an amazing super food. This gluten free grain can be used in a number f ways. Try it as a side, like rice, as a breakfast cereal, or with shrimp as an entrée. Experiment with quinoa because the options are endless. Enjoy my Shrimp Quinoa Salad.
12-16 medium sized, peeled shrimp
3 teaspoons of soy sauce
3 tablespoons of olive oil
½ medium sized diced onion
3 cups of water
1 cup of snow peas
1/3 cup of rice vinegar
1/3 cup of bell pepper
1 ½ cup of rinsed quinoa
- Pour the soy sauce over the shrimp, coat completely
- Add half of the olive oil to the quinoa and cook in a large cast iron skillet for 10 minutes. The quinoa will get darker. Do not let it stick. Keep moving it about. Add water and snow peas. Leave to simmer for ten minutes. If your water does not cook down, cover your cast iron skillet.
- Take the rest of the olive oil and cook the de-veined shrimp until they are a vivid pink. How in the onions and peppers and warm them, but keep them crisp.
- Add the quinoa and the shrimp mixture and serve quickly.
Quinoa Madness is a complete meal. It is quite filling with a nice crunch from the vegetables and a nutty flavor from the quinoa. The shrimp can be substituted with chicken chunks, steaks bites, or almost any other meat. Enjoy this healthy, gluten free meal!