Garlic Shrimp & Quinoa


1 tablespoon olive oil

1/2 cup finely chopped onion

5 teaspoons minced garlic, divided

2 cups uncooked quinoa

1 teaspoon chili powder, divided

4 cups vegetable or chicken broth

6 tablespoons salted butter. divided

1 lb (SHRIMP)

Salt and Pepper to taste

fresh parsley for serving

fresh lemon juice for serving


1. Heat the oil in a large nonstick pot over medium heat.

2. Add the onion and sauté until soft, about 5 minutes. Add 2 teaspoons of the garlic and sauté for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and 1/2 teaspoon of chili powder. Sprinkle with salt and pepper. Sauté for another 1 minute.

3. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done it will be soft throughout. Fluff with a fork and toss with fresh minced parsley

4. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium-high heat. When the pan is hot and butter is melted add (shrimp) and sprinkle with the remaining 1/2 teaspoon of chili powder directly into the pan. Season with salt and pepper and sauté until golden brown on the outside and no longer translucent. At the end of the sauté, add 1 teaspoon of garlic and swirl around the pan until the garlic is very fragrant.

5. Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling.

6. Serve the quinoa and shrimp together in one dish, top with fresh chopped parsley and lemon juice.

7. When the butter for the drizzling sauce is melted and cooled slightly drizzle over the shrimp and quinoa. Serve!  


6544 Greatwood Parkway Suite B

Sugar Land, TX 77498


Phone: 832-499-1900