Quinoa with Spice-Roasted Shriimp and Pistou

By KDHarmon

Ingredients

• 1.5 cup(s) quinoa
• 0.5 pound(s) medium shrimp
• 1 tablespoon(s) fresh rosemary leaves
• 0.25 teaspoon(s) dried thyme
• 0.5 teaspoon(s) fennel seeds
• 0.5 teaspoon(s) garlic powder
• 2 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
• 1 clove(s) garlic
• 1.5 teaspoon(s) fresh thyme leaves
• 0.5 teaspoon(s) dried oregano
• 0.5 teaspoon(s) onion powder
• 2.25 cup(s) water
• 0.25 cup(s) canola oil
• 0.25 cup(s) eaves
• 0.5 teaspoon(s) smoked paprika
• 2 tablespoon(s) flat-leaf parsley
• Salt and freshly ground pepper

Details

Adapted from foodandwine.com

Preparation

Step 1

1. In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes.
2. Meanwhile, preheat the oven to 425°. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper.
3. In a saucepan, combine the quinoa, water and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm.
4. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper and serve.

Makes 4 servings.