Shrimp and Quinoa Pilaf

Shrimp and Quinoa Pilaf Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps


Have it your way—Shrimp and Quinoa Pilaf is delicious served hot, warm or even chilled.
Serves: 4

Cost per Serving:



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2 tablespoons olive oil
1 small onion, finely chopped
1 1/4 cups quinoa, rinsed and drained
Salt and pepper
12 ounces medium or large shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice


Prep: 12 Minutes
Cook: 21 Minutes

1. Warm oil in a medium saucepan over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add quinoa; cook, stirring, for 1 minute.

2. Add 2 1/4 cups water and 1/2 tsp. salt to pan. Turn heat to high; bring to a boil. Cover, reduce heat to low and cook until quinoa is tender, about 15 minutes, stirring in shrimp during final 5 minutes. Lift cover after 15 minutes and check that shrimp is cooked through and most of water has been absorbed. If not, cook 1 minute or 2 longer. Remove from heat, cover and let stand for 10 minutes.

3. Transfer mixture to a serving bowl. Stir in parsley, lemon zest and juice. Season with salt and pepper and serve.

Created date

November 2013

Nutritional Information

Calories 361
Fat 11 g
Satfat 2 g
Protein 25 g
Carbohydrate 39 g
Fiber 4 g
Cholesterol 129 mg
Sodium 423 mg