Thursday, September 1, 2011

Quinoa Risotto with Shrimp & Broccoli

I love quinoa...but sometimes it can be a little bland...
I was searching around on the internet to find an idea that I might be a little different and found an idea for making a quinoa risotto..and decided to give it a try.
The result was really delicious...but my pictures are pretty try to look past them and make this sometime bc it tastes super rich and buttery and fattening but is actually super healthy, low in fat and high in protein!

saute up your garlic and onions in a skillet in a little olive oil

and add a cup of quinoa to kind of toast up a little bit....

On the side you should have a pot of your stock going to keep it hot throughout the entire cooking process.....

Add your wine (I love keeping a box of wine in my fridge for cooking- and there are really good ones that come in boxes it's nice if you just want one glass of wine with dinner and don't want to open the bottle!)

Let the wine cook off and then slowly add your hot liquid a half cup at a time, stirring and waiting until it absorbs before you add the next half cup of hot liquid...

While you are waiting start peeling your shrimp! (did you know a lot of times in grocery stores the shrimp they sell behind the "seafood" counter is just thawed bags of frozen shrimp... ask before paying the upcharge! It's usually cheaper to just buy the bag of frozen shrimp!)

I thawed them, peeled them and cut them up into smaller bite size pieces...

and chopped up my broccoli

all while I continued to add the hot broth a half a cup at a time to my quinoa....

I blanched the broccoli for about a minute and threw in the shrimp at the end and let it just turn pink in the quinoa/broth mixture... then added the broccoli and let it all hang out together for a few minutes...

The result is a creamy, healthy and delicious sister asked if the shrimp was cooked in butter!- that's how creamy it turned out...

Adapted from Poor Girl Eats Well

1 c uncooked quinoa
5 c chicken or vegetable broth
1/2 c white wine
1 T olive oil (or butter, if you prefer)
1 small yellow onion, diced
2 cloves garlic, minced
15-20 frozen shrimp, thawed & cut into bite size pieces
A head of broccoli, cut into pieces
A sprig of rosemary, chopped
1/4 t dried thyme
Salt & pepper to taste

Rinse Quinoa well. In a large skillet heat the olive oil over medium heat. Add the onion and garlic and cook slowly until the onion begins to soften.

Increase the heat to about medium high and add the rinsed quinoa. Cook for about 3 minutes then add the wine and simmer until the quinoa absorbs the wine. Slowly pour about 1/2 cup of chicken broth into the quinoa and allow to simmer until it is completely absorbed by the quinoa, stirring frequently. Continue this process, pouring in the broth only 1/2 cup at a time, until the quinoa is creamy and the quinoa germs have burst (you may have extra broth left over; if so, set aside for a different meal), about 20 minutes.

While the last bit of broth is being simmered and absorbed, add the shrimp and broccoli and mix in gently, cooking for another 3-4 minutes. Season with rosemary, thyme, and a couple dashes of salt & pepper. Serve with a parmesan sprinkle on top of you like, and enjoy!


Anja said...

I love your blog! I am trying your quinoa risotto tonight.
(p.s good tip on the box 'o wine trick).

Jen Lilley said...

thank you!!

Carenna said...

Tastes great! I do wish you had suggested to put the broocoli in a bit earlier than the shrimp because broccoli takes more time to cook. Thank you for this great recipe!