Red Quinoa With Pineapple And Shrimp Recipes

SHRIMP QUINOA

Steps:

• Bring the quinoa and chicken broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender about 15 minutes. Turn off the heat, and let the remaining liquid absorb into the quinoa.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the asparagus, mushrooms, raisins, and ginger; continue cooking until the asparagus is tender. Stir in the shrimp, and cook until the shrimp have turned pink and are no longer translucent in the center.
• Stir the lemon juice into the quinoa, then toss the quinoa with the shrimp and vegetable mixture. Season to taste with salt and pepper before serving.

SHRIMP AND QUINOA

Steps:

• In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
• Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
• In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

QUESADILLAS WITH SHRIMP, PINEAPPLE AND PEPPERS

Steps:

• On a large plate, pour the red sauce over the shrimp and set aside.
• Heat a large skillet over medium-high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned.
• Stir them after a minute or so, then let them sit on medium-high heat until they're nice and brown.
• Add the pineapple and cook over medium-high heat until they start to get brown/black. Remove from skillet and set aside.
• Add the shrimp and cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
• In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
• Remove the quesadilla from the skillet and slice it into 4 wedges using a large pizza cutter.
• Serve the quesadilla with pico de gallo, guacamole and sour cream.

RED QUINOA WITH PISTACHIOS

Steps:

• Heat oil in a medium saucepan over medium heat. Add shallots, season with salt and pepper, and cook about 5 minutes or until soft, stirring occasionally. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
• Give a quick stir to the quinoa, cover and reduce heat to low, simmering gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
• Carefully fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.

RED QUINOA WITH PINEAPPLE AND SHRIMP

Steps:

• Combine shrimp, lime zest, lime juice, garlic, red pepper flakes, honey, and 1 tbsp cilantro. Let marinade for 20 minutes.
• Heat olive oil in a pan. Cook shrimp until just done - do not overcook!
• Bring salted water to a boil. Add quinoa and cook for 15 minutes. If desired, you may add the pineapple core to the water to add more flavor. When quinoa is finished, drain and remove pineapple core if used. Add chopped pineapple and remaining cilantro. Drizzle with olive oil.
• Serve shrimp on top of quinoa. (This dish may be served hot or cold.).