Healthy And Delicious Quinoa Recipes

Asparagus, Chicken & Quinoa Bake

Servings: 6

Calories per serving: 427
2 leeks, sliced
3 garlic cloves, minced 1 ½ cups quinoa
3 cups chicken broth 1 tbsp fresh thyme
1 tsp dried oregano 2 chicken breasts, cooked and shredded
2 cups asparagus, cut into 2” pieces 1 cup ricotta cheese
2 lemons ¼ cup fresh parsley, roughly chopped
1 cup parmesan, grated salt and pepper to taste
2 tbsp butter

    Method:

      Garlic Shrimp & Quinoa

    1. In an oven safe skillet on medium-high heat add butter.
    2. Add leeks and sauté for for 2-3 minutes, or until leeks soften.
    3. Add garlic and quinoa and cook for another minute.
    4. Add broth, thyme and oregano and bring to a boil.
    5. Cover pot and reduce to a simmer.
    6. Cook for approximately 15-20 minutes, or until quinoa is almost cooked through.
    7. Stir in chicken, asparagus, ricotta cheese, the zest and juice of a lemon and parsley.
    8. Season with salt and pepper to taste. Top with parmesan and remaining lemon, sliced into rounds.
    9. Bake in oven at 375ºF for approximately 15 minutes, or until cheese is slightly golden and quinoa is hot and bubbly.
    10. Store in the refrigerator for up to 3 days.
    11. Enjoy!

      Garlic Shrimp & Quinoa

      Servings: 8 Calories per serving: 315

      1 onion, finely diced
      4 garlic cloves, minced
      1 chili, finely sliced (deseeded if desired)
      1 tsp smoked paprika
      1 ½ cups quinoa
      3 cups chicken or vegetable broth
      2 tbsp butter
      2 cups broccoli florets
      1 lb raw shrimp, peeled
      1 lemon
      2 tbsp butter
      salt and pepper to taste
      green onion for garnish

      Method:

      1. In a skillet on medium-high heat add butter. Add onion and cook for 3 minutes, or until slightly softened.
      2. Add garlic, chili and smoked paprika and cook until fragrant.
      3. Add quinoa and stir to combine.
      4. Add broth and season with salt and pepper.
      5. Bring the mixture to a boil then reduce to a simmer.
      6. Cover skillet and cook for 10-15 minutes, or until quinoa is cooked and liquid is mostly absorbed.
      7. Add broccoli florets and shrimp.
      8. Cover skillet and cook for an additional 5 minutes or until shrimp are cooked through.
      9. Season with lemon juice and garnish with sliced green onion.
      10. Store in the refrigerator for up to 3 days. Enjoy!

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