Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light September 2016

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Credit: Jennifer Causey

Recipe Summary

active:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 4 oz. shrimp and about 1 1/2 cups quinoa mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

386 calories; fat 16g; saturated fat 6.4g; mono fat 5.5g; poly fat 2.3g; protein 23g; carbohydrates 38g; fiber 6g; cholesterol 166mg; iron 3mg; sodium 616mg; calcium 126mg; sugars 6g.
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