Radishes become tender and blushing pink when sautéed, a lovely addition to the quinoa. Paired with a simple lemon-garlic shrimp, this is an easy dinner to add into your weeknight rotation. It's simple and refreshing, and with 23g of protein, there's no doubt that it's satisfying. Sub out your favorite whole grain if you don't have quinoa.
3 tablespoons butter, divided
1 cup chopped red onion
5 teaspoons minced garlic, divided
1 cup uncooked quinoa, rinsed and drained
1 1/2 cups water
3/4 teaspoon kosher salt, divided
8 ounces microwave-in-bag haricots verts (French green beans), halved
8 radishes, quartered
2 tablespoons fresh lemon juice, divided
1 tablespoon olive oil
1 pound frozen peeled and deveined medium shrimp, thawed
1 teaspoon grated lemon rind
2 tablespoons chopped fresh flat-leaf parsley
Est. added sugars 0g
How to Make It
Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add onion and 2 teaspoons garlic; sauté 2 minutes. Add quinoa; cook 3 minutes, stirring frequently. Add 1 1/2 cups water; bring to a boil. Reduce heat; cover and simmer 12 minutes or until liquid is absorbed. Remove pan from heat; let stand, covered, 10 minutes.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1/4 teaspoon salt, beans, and radishes. Reduce heat; cover and cook 6 minutes, stirring occasionally. Remove pan from heat; stir in quinoa mixture, 1/4 teaspoon salt, and 1 tablespoon juice.
Heat another skillet over medium heat. Add remaining 1 tablespoon butter and oil to pan; swirl until butter melts. Add remaining 1 tablespoon garlic; sauté 1 minute. Add shrimp; cook 3 to 4 minutes or until done. Remove pan from heat; stir in remaining 1/4 teaspoon salt, rind, remaining 1 tablespoon juice, and parsley. Serve with quinoa mixture.
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