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Toasted Quinoa with tomatoes and shrimp


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  • Toasting quinoa in a dry skillet (before cooking) lends another level of flavour to this grain and gives it a lovely hue.
  • 1-1/2 cups uncooked quinoa, well-rinsed
  • 3 cups hot, low-sodium chicken broth or vegetable broth
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 fresh hot chili, seeded and finely chopped
  • 1 can (28 oz/796 mL) diced plum tomatoes with juice
  • 1 tsp sugar
  • Salt and freshly ground black pepper to taste
  • 1/2 lb fresh or thawed frozen okra, trimmed and left whole
  • 1 lb shrimp, peeled and deveined
  • 1/4 cup fresh coriander, roughly chopped



Step 1

Rinse and drain quinoa well. Place a large, dry skillet over medium-high heat for a few minutes. When it is warm, add the quinoa. Stir the grain to allow moisture to evaporate and to prevent burning; cook for 5 to 7 minutes or until toasted. Reserve.

Add the hot broth boil. Reduce heat to medium-low, cover and cook until all the broth has been absorbed and the quinoa has taken on a transparent look, about 15 to 20 minutes. Keep warm. Heat oil over medium heat. Add onion and cook, stirring often, for 5 minutes or until softened, adding a little more oil if necessary. Add garlic and chili and cook for 5 minutes in a large skillet. Add tomatoes and 1/2 cup (125 mL) of their juice and sugar. Season to taste with salt and pepper. Bring to a simmer and add okra. Stir gently to combine well. Cover, simmer for 10 to 15 minutes or until okra is tender. If sauce is very thick, add a little more tomato juice.

Pat shrimp dry and nestle them into the hot tomato mixture. Cook, turning as necessary, until the shrimp turns pink and begins to curl. Place a portion of the toasted quinoa on a plate. Make a shallow well in the centre and spoon a portion of the okra, tomato and shrimp mixture into it. Scatter fresh coriander over each serving.

Makes 4 servings.


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