ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp and Quinoa Pilaf

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

 

Prep time 12 mins
Cook time 21 mins
Yield Serves: 4
Have it your way—Shrimp and Quinoa Pilaf is delicious served hot, warm or even chilled.

Ingredients

  • 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

Nutrition Information

  • calories 361
  • fat 11 g
  • satfat 2 g
  • protein 25 g
  • carbohydrate 39 g
  • fiber 4 g
  • cholesterol 129 mg
  • sodium 423 mg

How to Make It

  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.