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Saturday, March 12, 2011

Mediterranean Stir-Fried Shrimp on Quinoa Pilaf

Mediterranean Shrimp on Quinoa
Mediterranean Shrimp on Quinoa

Difficulty: EASY
Servings: 6

Nutrition Information
Calories 490
Carbohydrates 47g; Protein 43g
Fat 10g; Fiber 7g

About this Recipe

Easy to make and huge on flavor, this nutrition powerhouse is loaded with "good for you" ingredients. Quinoa (pronounced KEEN-wah) is the most nutritious of all grains--it's high in fiber, a good source of iron and has all 8 essential amino acids. Moreover, it has a very LOW glycemic index so it's a great rice substitute for folks with blood sugar issues. Basil is a rich source of antioxidants--gram per gram it has more antioxidant content than dark chocolate, blackberries, strawberries or blueberries. Basil has also been shown to have several compounds which work together to prevent cancer. In several laboratory studies, GARLIC has also been shown to block the growth of cancer cells. A study of nearly 42,000 women conducted at University of Minnesota School of Public Health, found those who ate more than one serving of garlic (1 fresh clove or 1 shake of powder) per week were 35% less likely to get colon cancer than those who ate none. You can make this one-dish meal in less than 30 minutes, and the whole family will love it.


Quinoa Pilaf
  • 1-1/2 Cups Quinoa (I used Bob's Red Mill Oraganic, which is pre-rinsed)
  • 1/2 Cup Minced Onion
  • 1 Cup Fresh Button Mushrooms (diced)--remainder of 8-oz. package used in stir fry.
  • 2 Cloves Garlic (pressed)
  • 1 Tablespoon Extra Virgin Olive Oil (EVOO)
  • 3 Cups Low Sodium Chicken or Vegetable Stock
  • Salt and Pepper to Taste

Shrimp Stir Fry
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 2 Pounds Large Raw Shrimp (25 or so per lb)
  • 5 Cloves Garlic (pressed)
  • 1/4 teaspoon Dried Red Pepper Flakes
  • 1 Tablespoon Fresh Thyme Leaves finely minced (or 1 teaspoon dried)
  • 1 Cup Dry White Wine (or vermouth)
  • Remaining Mushrooms from an 8-oz package (one cup of which was used in Quinoa)
  • 1 (1-ounce) Package Fresh Basil (minced)
  • 1 (28-ounce) Can Petite Diced Tomatoes (drained, liquid discarded)
  • 1 (2.25-ounce) Can Sliced Black Olives
  • 1 (9-ounce) Bag Fresh Baby Spinach Leaves
  • Shredded Parmesan Cheese to taste


Prepare Quinoa Pilaf:
  • Into a medium sauce pan, saute the onion, garlic, mushrooms, salt and pepper in the EVOO until softened (about 5 mins). Add the stock and quinoa. Cover and simmer over medium-low heat for 15-20 minutes.

Meanwhile, Prepare the shrimp stir Fry:
  1. Into a large deep saute pan or dutch oven set over medium-high heat, quickly seer the shrimp in 2 Tablespoons EVOO until they just turn pink, turning once. Season lightly with salt and pepper while cooking. Remove shrimp from the pan, leaving olive oil behind.
  2. Add the garlic, red pepper flakes, minced thyme, and mushrooms to the remaining EVOO, stir until fragrant (about 30 seconds). . .Add the white wine and boil until reduced by half--about 7 minutes. Add the drained tomatoes and reduce another 3 minutes.
  3. Add minced basil, black olives, and reserved shrimp. Heat for 30-60 seconds until shrimp are heated through. Fold in the bag of baby spinach until wilted (another 30-60 seconds).
  4. Serve over a bed of quinoa pilaf with plenty of the flavorful juice. Garnish with a small handful of shredded Parmesan cheese.
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  1. Hey David!
    The stir fry directions does not mention when you are supposed to use the remaining mushrooms...unless I am missing it!

    Angela Tomasi

  2. Good Eye, Angela. . .Missed that. I have corrected the recipe. Add them in step 2 with the garlic and spices