roasted shrimp + tomatoes with pesto quinoa



I know it's hibernating season and the temperatures are falling {...and rising...and then falling again...}, but sometimes I like to pretend it's spring. Sometimes that means ordering a mojito in the middle of January, or wearing open-toed shoes on the windiest day of the winter {um, brr}. Other times, it means a light, bikini season-worthy meal, filled with fresh ingredients and flavors. Seeing as that's the healthiest choice of the three, I went with that.

Here's what you'll need:


First, preheat your oven and thaw your shrimpies. {If you're smart, unlike me, you'll make sure to buy the deveined and peeled shrimp.} In the meantime, start cooking your quinoa. 



Never tried quinoa {keen-wa} before? You definitely should! It cooks just like rice, but it's way healthier, and in my opinion, tastier. I cook mine with chicken broth to make it extra delicious. 

When your shrimp are ready to go, pat them dry and lay them in a baking dish with the tomatoes. 


Coat them with the good stuff,  toss and roast for 5-7 minutes. Did you know that everything tastes good when roasted? It's true. 

Oh yum. Mix the cooked quinoa, shrimp and tomatoes in a big bowl with some of this...


...and some of this, for good measure.


Oh, and feta! Add a lot of that. Then put everything in a pretty dish.


Delicious. Who wants to make me a mojito?


Roasted Shrimp + Tomatoes with Pesto Quinoa
serves 2-4 {depending how hungry you are!}

- 1 lb. peeled and deveined shrimp
- 1 cup quinoa
- 2 cups chicken broth {optional - water would be OK}
- 1/2 pint cherry or grape tomatoes
- 2 tablespoons olive oil
- 1 tsp garlic powder
- 1/4 tsp red pepper flakes
- salt + pepper
- 3 {rounded} Tbsps pesto sauce
- 1/2 cup baby spinach
- 1/4 cup feta cheese

1. Preheat your oven to 425 deg.

2. Rinse and drain quinoa before cooking. Add broth and quinoa to a small saucepan; bring to a boil. Then, turn down heat; cover and let simmer for 10-15 minutes, or until liquid is completely absorbed. Fluff with a fork and set aside.

3. Pat thawed shrimp dry. Put tomatoes and shrimp into a shallow baking dish or cookie sheet, in an even layer. Add olive oil, salt and pepper, garlic powder and red pepper flakes; toss and coat well.

4. Roast shrimp and tomatoes for 5-7 minutes, making sure not to overcook the shrimp.

5. Immediately mix cooked quinoa, shrimp and tomatoes with pesto, spinach and feta.

6. ...and top with more feta. Enjoy!

2 comments:

  1. YUM. Just picked up quinoa for the first time the other day. I'm going to try this out :)

    ReplyDelete
    Replies
    1. Quinoa is so delicious - let me know how you like it! :)

      Delete

Delicious Duds All rights reserved © Blog Milk Powered by Blogger