Have it your way—Shrimp and Quinoa Pilaf is delicious served hot, warm or even chilled.
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
How to Make It
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.
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.
Transfer mixture to a serving bowl. Stir in parsley, lemon zest and juice. Season with salt and pepper and serve.
This dish is amazing and ready to go in 30 minutes! We're talking gluten free and so healthy! Make sure to NOT keep stirring the quinoa. It's similar to rice- let it cook with the lid on for the 15 minutes after boiling, and it will turn out PERFECTLY. I also use cilantro instead of parsley, but that's just my personal choice. I also add garlic with onions because garlic just has amazing flavor. Enjoy!