As part of my April challenge from Cooking Light, I’m eating whole grains! The next whole grain up for me was quinoa. It’s a little grain that puffs up and tastes similar to rice.
I found a recipe for Shrimp Quinoa that seemed like it could mask the quinoa with lots of good stuff – just in case I thought it was gross. That’s sort of my plan for every recipe – mask it and hope for the best.
Jimmy was my sous chef for the meal…lots of fresh ingredients – pepper, asparagus, mushrooms, onion, etc…
You cook the quinoa much like rice – I used chicken broth to add some extra flavor to it. I cooked it a little longer than the recipe called for – I just wanted to make sure it was soft and not crunchy or anything. It was a little sticky by that point so keep an eye on it.
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