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!


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

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


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